Roast Pumpkin, Herb & Walnut Pasta Bake

A pasta bake’s always a welcome, comforting dish. The roast pumpkin slightly breaks down into the pasta and cream, making this dish super creamy and delicious with garlic and onion flavours.


500g Kent pumpkin, peeled and cubed into bite-sized pieces
1 medium onion, halved then sliced medium thickness
3-5 cloves garlic, left whole in skins (to taste)
1 scant tablespoon fresh rosemary, chopped finely
30mls grapeseed oil
220g bow tie pasta (or any short pasta of your choice)
Sea salt and black pepper
24g walnuts, chopped
3 heaped tblspns chives, chopped
1/4 cup fresh basil, chopped finely
60g cheddar cheese, grated coarsely
250mls light cooking cream
30g parmesan, grated finely
30mls extra virgin olive oil

Visit Roast Pumpkin, Herb & Walnut Pasta Bake By Emma - A Splash of Vanilla @ for full recipe

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