Cheesy Pumpkin Pasta Bake
with spinach, thyme & pumpkin seeds- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
The pumpkin seed is the champion among seeds and nuts due to its high magnesium content. Among other benefits, this mineral is essential for healthy blood pressure.
Ingredients
90 g
Penne
(Contains: Soja, Mosterd, May contain traces of allergens, Gluten, Tarwe)
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 mature cheese
(Contains: Melk (inclusief lactose))
5 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
50 g
Spinach
½ piece
Carrot
Not included in your delivery
1
[Plant-based] milk
75 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
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.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion, garlic and paprika for 2 – 3 minutes. Dice the carrot into 1cm cubes, then add it to the pan, along with the pumpkin and the thyme. Fry for 4 – 6 minutes, then deglaze with the stock. Cover with the lid and allow to stew for 8 – 11 minutes, or until the pumpkin is soft.
Transfer the pumpkin mixture 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 return it to the pan.
Transfer the pasta, spinach 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... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
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.
Serve the pasta bake on plates. Garnish with the pumpkin seeds.
