cheesy pumpkin pasta bake.


A comforting recipe that encompasses three of my favourite things; Autumn, pasta and cheese. This super simple seasonal dish only requires a few ingredients, and can be made with butternut squash once the pumpkin season is over. Perfect to make or bake ahead and eat over a few days, simply warming up for a welcoming midweek meal. Heavenly, autumnal and just a tiny bit indulgent as it actually features low fat Quark. Plus, whats wrong with a little extra cheese when you're getting your five a day, right? Balance.


Shopping list.
(Makes one small bake, for 2-3 portions)
♥ 250g pasta shells
♥ 200g Quark
♥ Half a tin of pumpkin puree (around 200g)
♥ A splash of milk
♥ 50g mature cheddar, grated
♥ One crushed garlic clove
♥ A handful of fresh sage leaves
♥ Salt and pepper to taste
♥ Pecorino cheese to sprinkle on top and serve

Preheat your oven to 180 degrees.

Step one. Add boiling water to a saucepan and cook your pasta according to packet instructions, which is usually around 8-10 minutes.

Step two. In another pan, add your pumpkin, Quark, milk, garlic, sage and half the cheese and mix together on a very low heat until combined. Add salt and pepper to taste.

Step three. Drain the pasta and mix with the sauce. Sprinkle over the rest of the cheese and bake for 25-30 minutes

Serve up with extra black pepper, sage and cheese as you wish.



Have you been making any pumpkin recipes this season? Have you ever made a pumpkin mac and cheese or pasta bake? This would actually be pretty Slimming World friend too, as Quark is a proper wonder ingredient for creamy sauces!


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