Name: Pumpkin & cheese pasta bake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1kg jap pumpkin, peeled; 250g tub spreadable cream cheese; 1 cup milk; 375g elbow pasta; 2 cups grated Tasty cheese; 2 tblsps finely chopped fresh sage

Pumpkin & cheese pasta bake

Because everything goes well with pasta!

Serves 4

Prep

30M

Cook

15M

Total

45M

Skip to Recipe

To save time, cook pumpkin and make pumpkin puree up to one day ahead.

Ingredients

1kg jap pumpkin, peeled

250g tub spreadable cream cheese

1 cup milk

375g elbow pasta

2 cups grated Tasty cheese

2 tblsps finely chopped fresh sage

Method

Cut pumpkin into 2cm pieces. Boil, steam or microwave until tender. Drain well.

Transfer half the pumpkin to a blender. Reserve remaining pumpkin. Add cream cheese and milk to blender. Season with salt and pepper and blend until smooth.

Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place in a large bowl. Stir in pureed pumpkin mixture, reserved pumpkin and half the cheese.

Transfer to a large, greased ovenproof dish (12-cup capacity). Sprinkle with sage combined with remaining cheese.

Cook in a hot oven (200°C) for about 15 minutes, or until top is golden brown. Stand for 5 minutes before serving.

That's Life