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  • Fairlady

    meat-free MONDAY

    Aug 19, 2019 5 minutes

    CHEESY PUMPKIN AND ALMOND PASTA BAKE

    SERVES 6 Prep + cook time: 50 minutes

    • 1kg pumpkin, chopped coarsely
    • 500g spiral pasta
    • ½ cup (60g) ground almonds
    • 2 tbsp fresh flat-leaf parsley, finely chopped
    • ¼ cup fresh chives, chopped
    • ½ cup (40g) grated Parmesan
    • 1¼ cups (120g) coarsely grated cheddar
    • ½ cup (40g) flaked almonds

    WHITE SAUCE

    • 50g butter
    • 2 tbsp plain flour
    • 1 cup (250ml) milk
    • 300ml cream

    1. Preheat the oven to 160°C/140°C fan.

    2. Boil or steam the pumpkin for 10 minutes or until tender. Reserve 1 cup of the cooking liquid; drain the pumpkin.

    3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until just tender; drain.

    Melt the butter in a saucepan over medium heat. Add the flour; cook, stirring, for 2

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