Pumpkin, Spinach, Walnut, Spiral Pasta Bake
Ingredients
1 packet spiral pasta
1 small Butternut pumpkin, peeled, cut into cubes
1 medium-sized brown onion, sliced finely
1 sprig of rosemary
2 garlic cloves, sliced thinly
4-5 cups of vegetable stock or chicken stock
5 tbsp extra virgin olive oil
2 tbsp butter
1 cup pecorino
200g taleggio cheese
1 cup baby spinach
1 cup walnuts, toasted
Salt & pepper
Pumpkin, Spinach, Walnut, Spiral Pasta Bake
Method
Preheat oven to 180C.
Place oil, butter, garlic, rosemary in a large pot and allow butter to melt. Add onion cook until golden brown and softened. Around 5 to 8 minutes. Next, add pumpkin and combine.
Pour stock over the pumpkin and bring to the boil. Simmer for 15 to 20 minutes until the pumpkin is soft.
Using a stick blender, add pecorino to the pot and blend until smooth.
Add salt & pepper to taste.
In another pot filled with boiling water, cook pasta as per packet directions. Remove pasta and mix into the pumpkin. Place half the pasta into a baking dish and scatter spinach over the top. Pour remaining pasta into the dish.
Tear pieces of cheese over the top and bake for 20mins or until golden and crispy. To finish, scatter toasted walnuts over the top.