Pasta bakes are the ultimate in comfort dinners. The gluten-free beauty brings pumpkin, crème fraiche and goat's cheese to the mix, dishing up one creamy bake.
- 800 g Kent pumpkin, peeled, seeded and cut into small chunks
- 2 tbsp olive oil
- 2 tbsp finely chopped rosemary leaves
- 2 tsp sea salt flakes
- pinch freshly ground black pepper
- 500 g pulse penne
- 130 g (1 cup) fresh or frozen peas
- 200 ml crème fraiche
- 150 g goat’s cheese
- pinch of grated nutmeg
- 100 g (1 cup) finely grated Parmigiano Reggiano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a fan-forced oven to 200°C.
2. Place the pumpkin in a large shallow baking dish. Add the olive oil, rosemary, salt and pepper and toss to combine. Bake for 40 minutes, tossing halfway through until the pumpkin is tender and golden.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 6 minutes. Drain the pasta, reserving 60 ml (¼ cup) cooking water.
4. Once the pumpkin is cooked, add the pasta to baking dish with the peas, crème fraiche, goat’s cheese, nutmeg and reserved cooking water to loosen the mixture. Gently toss to combine, taste and season with extra salt and pepper if required. Sprinkle the Parmigiano Reggiano over the top, return to the oven and bake for 20 minutes or until the top is golden.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.