Creamy Vegetarian Pumpkin Pasta Bake

  • 30min prep
  • 55min cook
  • 6 Servings


  • 1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces

  • Olive oil spray

  • 500g dried rigatoni pasta

  • 50g butter, chopped

  • 1 large brown onion, chopped

  • 2 garlic cloves, chopped

  • 1 teaspoon ground allspice

  • ¼ teaspoon ground cloves

  • 2 teaspoons vegetable stock powder

  • 300ml thickened cream

  • 1 ⅓ cups milk

  • 1 cup finely grated parmesan

  • 1 cup chopped kale

  • 200g breadcrumbs

  • 2 tablespoons pepitas

  • 8 cherry bocconcini

  • Mixed salad, to serve


  • Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray with baking paper. Grease a large baking dish.

  • Place pumpkin on prepared tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until pumpkin is tender.

  • Meanwhile, cook pasta following packet directions. Drain, reserving ½ cup cooking liquid.

  • Melt butter in a large deep ovenproof frying pan over medium heat. Add onion and garlic. Cook, stirring for 6 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream and milk. Bring to a simmer. Cool 10 minutes.

  • Place ¾ of the roasted pumpkin and cream mixture in a food processor. Process until mixture is smooth. Combine pasta, pumpkin sauce, ¾ cup parmesan, kale, remaining roasted pumpkin and reserved cooking liquid in a large bowl. Season with salt and pepper. Place in prepared baking dish.

  • Wash and dry food processor bowl. Process bread until coarse crumbs. Combine breadcrumbs, pepitas and remaining parmesan in a small bowl. Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutes or until top is golden. Serve with salad.