Cheesy Pumpkin, Chickpea and Kale Pasta Bake

Cook Time 45 minutes

Servings 5

Ingredients

500g curls pasta

1 large butternut pumpkin, peeled, cut into cubes

1 medium sized brown onion, sliced finely

4 sprigs of thyme

2 garlic cloves, sliced thinly

⅘ cups of chicken stock

1 x tin chickpeas, strained & rinsed

5 tbsp olive oil

2 tbsp butter

1 cup parmesan

1 cup bocconcini

½ bunch kale, chopped finely

Salt and pepper

Method

Preheat oven to 220°C.

Place oil, butter, garlic, thyme in a large pot and allow butter to melt. Add onion cook for about 6 minutes until golden brown and softened. Next, add pumpkin and pour in stock and bring to the boil. Simmer for 15 to 20 minutes until pumpkin is soft.

Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet directions.

Add parmesan to the pot and blend with a stick blender until smooth. Once smooth, mix through kale, chickpeas and pasta. Season to taste.

Once cooked, place half the pasta into a baking dish and scatter ½ of bocconcini over top. Pour the remaining pasta into the dish. Scatter the remaining bocconcini over the top and bake for 10 minutes or until golden and crispy.

Serve and enjoy with family and friends!