Pumpkin and Pasta Bake

By sarah_carroll

Ingredients

• 1/4 c EVOO
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 100 g bacon or pancetta, chopped
• 800 g pumpkin, peeled, cut ino 2 cm cubes
• 1/4 t chili flakes
• 3 c vegetable stock
• 300 g macaroni
• 300 g cream
• 1 T chopped rosemary
• 2 c breadcrumbs
• 2 t grated lemon zest
• 1 c parsley
• 1 1/4 c grated cheddar

Details

Servings 6

Preparation

Step 1

Preheat oven to 200C
Heat 1T oil in a frypan over medium heat. Add teh onion, garlic and baocn or pancetta and cook, stirring for 2-3 minutes until the onion softens slightly. Add the pumpkin and dried chilli flakes, stir to combine, then add half the stock and cook for 5-6 minutes until the pumpkin begins to soften.
Stir in pastas, cream, rosemary and remaining chicken stock. Season to taste with sea salt and freshly gourn black pepper, bring to a simmer, then reduce the heat to low and cook for about 8-10 minutes until the pasta and pumpkin are tender.
Meanwhile, place the breadcrumbs, lemon zest, parsley and one third of the cheese in a food processor and process until you have fine curmbs. Add the remaining 2 T olive oil and pulse to combine.
Stir the remaining cheese itno the pasta mixture, then transfer to a baking dish. Scatter with the crumbs, then bake for 15 minutes, or until golden.