Cheesy Pumpkin Pasta Bake

Name: Cheesy Pumpkin Pasta Bake with thyme & pumpkin seeds
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 180 g Penne; 2 piece Onion; 1 piece Garlic; 2 teaspoon Ground paprika; 300 g Diced pumpkin; 1 sachet(s) Dried thyme; 50 g Cream cheese; 75 g Grated aged Gouda; 10 g Pumpkin seeds; 1 piece Carrot; 2 [Plant-based] milk; 150 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; to taste Salt and pepper

with thyme & pumpkin seeds

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If you want to know if your pumpkin is ripe, give it a gentle tap. If it sounds hollow then it's ripe and good to eat. Good to know - this technique also works for melons!

Tags:

Veggie

•Calorie Smart

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Penne

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

1 piece

Onion

½ piece

Garlic

1 teaspoon

Ground paprika

150 g

Diced pumpkin

½ sachet(s)

Dried thyme

25 g

Cream cheese

(Contains: Melk (inclusief lactose))

35 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

5 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

½ piece

Carrot

Not included in your delivery

[Plant-based] milk

75 milliliters

Low sodium vegetable stock

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2851 kJ

Calories681 kcal

Fat26.8 g

Saturated Fat13.3 g

Carbohydrate80.2 g

Sugar14.7 g

Dietary Fiber10.1 g

Protein27.7 g

Salt1.3 g

Potassium275 mg

Calcium40.6 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Fryingpan with lid

•High-Sided Bowl

•Stick Blender

•Oven Dish

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 220°C and prepare the stock. Boil plenty of water in a pot or saucepan and cook the pasta for 10 – 12 minutes. Reserve some of the pasta water, then drain and set aside. Slice the onion into half rings and crush or mince the garlic. Dice the carrot.

Heat the olive oil in a frying pan over medium-high heat and fry the onion, garlic and paprika for 2 – 3 minutes. Stir in the pumpkin, carrot and thyme and fry for 4 – 6 minutes. Deglaze with the stock, then cover with the lid and allow to stew for 8 – 11 minutes, or until the pumpkin is soft.

Transfer the pumpkin and carrot to a tall container. Add the cream cheese and then use an immersion blender to process into a smooth sauce. Add a splash of milk or some pasta water as necessary if the sauce seems too thick, then transfer back to the pan.

Transfer the pasta and two thirds of the grated cheese to the pumpkin sauce. Mix well to combine and season to taste with salt and pepper, then cook for 1 more minute.

Did you know... just 200g of pumpkin provides half of the RDA of vitamin A, which boosts our vision in poorly lit conditions or at night. It's also good for skin, hair and nails.

Transfer the pasta to an oven dish and scatter over the rest of the cheese. Bake in the oven for 10 – 15 minutes, or until the the top is golden-brown. In the meantime, heat a clean frying pan over medium-high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.