Cheesy pumpkin and almond pasta bake

  • 50 mins cooking
  • Serves 6
  • Print


Cheesy pumpkin and almond pasta bake
  • 1 kilogram pumpkin, chopped coarsely
  • 500 gram spiral pasta
  • 1/2 cup (60g) ground almonds
  • 2 tablespoon fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh chives, finely chopped
  • 1/2 cup (40g) parmesan, finely grated
  • 1 1/4 cup (120g) cheddar, coarsely grated
  • 1/2 cup (40g) flaked almonds
  • 50 gram butter
  • 2 tablespoon plain (all-purpose) flour
  • 1 cup (250ml) milk
  • 300 millilitre pouring cream


Cheesy pumpkin and almond pasta bake
  • 1
    Preheat oven to 160°C (140°C fan forced).
  • 2
    Boil or steam pumpkin 10 minutes or until tender. Drain, reserving 1 cup of the cooking liquid.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling water until just tender, drain.
  • 4
    Make white sauce. Melt butter in a medium saucepan over medium heat, add flour, cook, stirring, 2 minutes or until mixture is very thick. Gradually add combined milk and cream, stir until sauce boils and thickens. Season to taste. Cover surface with plastic wrap until ready to use.
  • 5
    Place pasta and pumpkin in a large heatproof bowl with ground almonds, herbs, parmesan, 1 cup of the cheddar and reserved cooking liquid, toss to combine. Season to taste. Pour mixture into deep 3-litre (12-cup) ovenproof dish, sprinkle with remaining cheddar, then flaked almonds.
  • 6
    Bake 30 minutes or until golden brown. Serve topped with a few extra parsley leaves.

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