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Pumpkin and Spinach Pasta Bake

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Ingredients

Adjust Servings:
1 Small Pumpkin Or butternut Squash
1 Courgette
2 Carrots
2 Red Onion Cut into wedges
3 Garlic Cloves Crushed
1 tbsp Olive Oil
1 Medium Jar of Passata
1/2 tsp Chilli Flakes
2 Large Handfuls of Baby Spinach Wilted in hot water
225g Rigatoni or Penne Pasta
1/2 tsp Salt
150g Boursin Cheese
1 tbsp Single Cream
50g Grated Cheddar Cheese

Pumpkin and Spinach Pasta Bake

Features:
  • Vegetarian
  • Serves 6
  • Easy

Ingredients

Directions

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A delicious autumnal recipe to feed the whole family. Add sausages – meat or vegetarian for some added protein in this pumpkin and spinach pasta bake. You can also substitute the pumpkin for butternut squash!

Steps

1
Done

Cut the vegetables into even sized chunks and toss with the garlic and oil. Place in a ceramic dish and cook on CONVECTION 220C+ GRILL 2 + SIMMER MICROWAVE for 15 mins.

2
Done

Mix the passata and chilli flakes with the cooked vegetables.

3
Done

Cook the pasta in 1 litre of boiling water with 15 mls of oil a pinch of salt. Cover and cook on HIGH MICROWAVE for 10-12 mins or until soft, drain and add to the cooked vegetable mix.

4
Done

Tip the pasta mixture into a large ceramic dish and stir through the wilted spinach. Mix together the boursin cheese and cream, pour over the top of the pasta, top with grated cheese and bake on CONVECTION 220C and GRILL 2 for 15-18 mins or until golden.

5
Done

Serve into individuals bowls or on plates.

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Caramelised Apple with Camembert on Walnut Toast
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Vegan Roasted Pumpkin and Coconut Soup