Pumpkin Sage Pasta Bake
Quick and easy dinner with a delicious saucy base. Grab some dried pasta, a spare pumpkin (butternut or buttercup is best) and some fresh sage and get cooking with is epic crowd pleaser of a dish. Vegetarian and big enough to feed a small crowd you can even split the mixture into two oven dishes to eat one for tonight’s dinner and freeze the other for another day.
Tips and Tricks
Fresh spinach in place of frozen can be used, just make sure it is well chopped.
I just use salted butter as I always have that in my fridge but feel free to use unsalted if you are watching your salt intake.
Butternut or Buttercup pumpkin is sweeter and are the best varieties to use in this recipe but the recipe will work fine with any pumpkin so long as it is a ripe one.
Make sure to use fresh sage leaves, it will not be the same with dried sage leaves. It will not be disgusting I think, just different and not what i would do.
The sauce can be just reduced down instead of adding the flour almond milk mixture, I was just lazy and oftentimes do not have the time with the family and all being hungry hippos to wait for the sauce to reduce down so just resorted to the good ole thickening trick of adding flour.
Pumpkin sage Pasta Bake
Serves 10
1 kg Pumpkin
500g Penne Pasta, wholemeal
2 tbsp Butter
2 Onions, diced
4 cloves Garlic, crushed
1 small bunch fresh Sage Leaves (~12 leaves), chopped
800mL Vegetable Stock
250g Chopped Frozen Spinach
1.5 cups Cheese, grated
1/2 cup flour
1 cup Almond Milk, unsweetened