Cheesy Pumpkin Pasta Bake
with spinach, thyme & salted almonds4.0(242)
Calories
:
744 kcalProtein
:
32g proteinTotal
:
40 minutesDifficulty
:
MediumVeggie
Extra Veggies
Family
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Soja
- Mosterd
- May contain traces of allergens
- Noten
- Sesamzaad
Pumpkins are technically fruits, not vegetables! They're also incredibly versatile - not only can you eat the flesh and seeds of a pumpkin, but the flowers which grow on it are also edible!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
1 unit
Onion
½ unit
Garlic
150 g
Diced pumpkin
½ sachet(s)
Dried thyme
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
50 g
Spinach
½ unit
Carrot
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
¾ teaspoon
Smoked paprika
Not included in your delivery
75 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3111 kJ
Calories744 kcal
Fat31.3 g
Saturated Fat13.8 g
Carbohydrate80.4 g
Sugar14 g
Dietary Fiber9.7 g
Protein32 g
Salt1.4 g
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
Cooking Steps
1
- 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, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Finely dice the carrot.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion with the garlic and the smoked paprika for 2 – 3 minutes.
- Add the carrot, the pumpkin and the thyme. Fry for 4 – 6 more minutes, then deglaze with the stock.
- Cover with the lid and allow to stew for 8 – 11 minutes, or until the pumpkin is soft.
3
- Transfer the cream cheese and two thirds of the pumpkin mixture to a tall container.
- Use an immersion blender to process into a smooth sauce.
- Add a splash of milk as necessary if it seems too thick, then return it to the pan.
- Stir in the pasta, the spinach and the gouda. Season to taste with salt and pepper, then cook for 1 more minute.
4
- Transfer the pasta to an oven dish and scatter over the mozzarella.
- Bake in the oven for 10 – 15 minutes, or until the the top is golden-brown.
- Roughly chop the almonds in the meantime.
- Serve the pasta bake on plates and garnish with the almonds.
