The pumpkin seed is the champion among seeds and nuts due to its high magnesium content. Among other benefits, this mineral is essential for healthy blood pressure.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
1 piece
Onion
½ piece
Garlic
1 teaspoon
Ground paprika
150 g
Diced pumpkin
½ sachet(s)
Dried thyme
25 g
Cream cheese
(Contains Milk)
35 g
Grated aged Gouda
(Contains Milk)
5 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
50 g
Spinach
1
[Plant-based] milk
75 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Preheat the oven to 220°C and prepare the stock. Boil plenty of water in a pot or saucepan and cook the pasta for 10 – 12 minutes. Reserve some of the pasta water, then drain and set aside. Slice the onion into half rings and crush or mince the garlic.
Heat the olive oil in a frying pan over medium-high heat and fry the onion, garlic and paprika for 2 – 3 minutes. Stir in the pumpkin and thyme and fry for 4 – 6 minutes. Deglaze with the stock, then cover with the lid and allow to stew for 8 – 11 minutes, or until the pumpkin is soft.
Transfer the pumpkin to a tall container. Add the cream cheese and then use an immersion blender to process into a smooth sauce. Add a splash of milk or some pasta water as necessary if the sauce seems too thick, then transfer back to the pan.
Transfer the pasta, spinach and two thirds of the grated cheese to the pumpkin sauce. Mix well to combine and season to taste with salt and pepper, then cook for 1 more minute.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
Transfer the pasta to an oven dish and scatter over the rest of the cheese. Bake in the oven for 10 – 15 minutes, or until the the top is golden-brown. In the meantime, heat a clean frying pan over medium-high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
Serve the pasta bake on plates. Garnish with the pumpkin seeds.