Pumpkin Pasta Bake

Where This Goes Wrong

Roast the pumpkin first.

Undercook the pasta.

If your oven runs hot, check at 28 minutes.

Rest before serving.

Cooking Pumpkin Pasta Bake

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1. Heat the oven to 200°C / 390°F. Toss the pumpkin with the oil and salt and roast for 25 minutes. Boil the pasta for 2 minutes less than the packet says and drain.

   Mark done Start 25 min timer

2. Blend half the pumpkin with the cream, garlic and sage until smooth.

   Mark done

3. Lower the oven to 190°C / 375°F. Mix the pasta, sauce and remaining pumpkin in a dish and top with the mozzarella and parmesan.

   Mark done

4. Cook for 35 minutes until golden. Stand for 5 minutes.

   Mark done Start 35 min timer

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat covered.

Ingredient Swaps

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Good With

• Green salad
• Garlic bread
• Crisp white wine
• Roasted broccoli

Common Questions About Pumpkin Pasta Bake

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.