I've said it before and I'll say it again, nothing beats pasta! I eat it twice a week at least and swear I have spaghetti (no.3 spaghettini to be exact) running through my veins! This creamy pumpkin, caramelised onion and pine nut pasta bake is the bee's knees and really easy to throw together. The sauce is jam-packed with flavour and only has a handful of ingredients. You could even use the sauce as a bruschetta topping or pizza base!
You mix the sauce through some very al dente pasta swirls (so the sauce can congregate inside the swirls so it's like a saucy explosion when you bite into them!) then top it all with cheese and bake until golden brown and oh-so-stretchy!
1/2 butternut pumpkin, skinned, deseeded and cubed
1 large red onion, peeled and sliced
3 tbs extra virgin olive oil
1 cup vegetable stock
1 cup spinach
2 tbs pine nuts
340g pasta (rigatoni, swirls, spirals), cooked as per packet instruction until al dente
1 cup grated mozzarella
1/2 cup grated parmesan
Parsley to serve
Preheat oven to 180 degrees Celsius (fan-forced).
Place pumpkin, onion and oil into a pot on medium heat and saute until caramelised. This takes me about 15 or so minutes.
Place into a blender with stock and process until smooth. Pour into a bowl, add cooked pasta, pine nuts, and spinach and combine until pasta is coated.
Scoop pasta mix into a baking dish (individual or large) and top with cheeses.
Bake until the cheese is bubbling and golden.
Serve hot with parsley and freshly cracked pepper.