Cheesy Pumpkin Pasta Bake
Cheesy Pumpkin Pasta Bake

Cheesy Pumpkin Pasta Bake

with spinach, thyme & pumpkin seeds

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.

Tags:
Calorie Smart
Veggie
Extra Veggies
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount
Penne

90 g

Penne

(Contains Wheat May be present Mustard, Soy)

Onion

1 piece

Onion

Garlic

½ piece

Garlic

Ground paprika

1 teaspoon

Ground paprika

Diced pumpkin

150 g

Diced pumpkin

Dried thyme

½ sachet(s)

Dried thyme

Cream cheese

25 g

Cream cheese

(Contains Milk)

Grated aged Gouda

35 g

Grated aged Gouda

(Contains Milk)

Pumpkin seeds

5 g

Pumpkin seeds

(May be present Peanuts, Tree nuts, Sesame)

Spinach

50 g

Spinach

Not included in your delivery

1

[Plant-based] milk

75 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2828 kJ
Calories676 kcal
Fat26.8 g
Saturated Fat13.2 g
Carbohydrate77.1 g
Sugar11.9 g
Dietary Fiber9.4 g
Protein29 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan
Fryingpan with lid
High-Sided Bowl
Stick Blender
Oven Dish
Tall-Sided Pan

Cooking Steps

Prepare
1

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.

Fry the vegetables
2

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.

Make the sauce
3

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.

Combine
4

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.

Toast the pumpkin seeds
5

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
6

Serve the pasta bake on plates. Garnish with the pumpkin seeds.