Creamy Vegetarian Pumpkin Pasta Bake

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.