Ingredients
500g mini penne
cooked al dente
3 cups butternut pumpkin
cooked
120g goat’s cheese
1 pkt (125g) crumbed walnuts
For topping
1 cup brown sugar
For topping
1 tsp allspice
For topping
Equipment
- 1 oven proof dish
- 1 large bowl
- 1 food processor
- 1 small bowl
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Grease an oven proof dish with cooking spray and set aside.
- Place the pasta in a large bowl and set aside.
- Using a food processor, combine the pumpkin and goats cheese until smooth and creamy.
- Mix the pumpkin mixture through the pasta and pour into the dish.
- In a small bowl, combine the walnuts, brown sugar and allspice and sprinkle over the top of the pasta.
- Bake for 20-25 minutes until heated through and golden on top.
Notes
Tip
I am not a huge fan of peeling pumpkin so I cut them in half, scrape out the seeds and then bake them at 200°C for 50 minutes. While they are still warm I scoop out the pumpkin flesh.
Tip
One small pumpkin should yield three cups.
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Variation
Pasta in pasta bakes soak up a lot of liquid so you can thin this sauce out with a little with milk or sour cream if you want a really saucy pasta.
