Creamy Pumpkin, Sage & Broccoli Spelt Pasta Bakes
Creamy Pumpkin, Sage & Broccoli Spelt Pasta Bakes
Ingredients
Main
- 750g butternut pumpkin, peeled, deseeded
- 1 red onion, cut into wedges
- 3 garlic cloves, halved
- 8 fresh sage leaves, plus 1 tbsp chopped, extra
- 1 tbsp extra virgin olive oil
- 200g dried spelt spiral pasta
- 300g broccoli, cut into small florets
- 125ml (1/2 cup) soy milk
- 1 tbsp nutritional yeast
- 1/2 tsp onion powder
- 2 tbsp panko breadcrumbs
Instructions
- 1
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place the pumpkin, onion, garlic and sage on prepared tray. Drizzle over oil and cover tray with foil. Bake for 40 minutes or until vegetables are tender. Set aside to cool slightly.
40 min - 2
Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions, adding the broccoli in the last 3 minutes of cooking. Drain.
3 min - 3
Place the pumpkin mixture in a food processor or blender and process until smooth. Add the soy milk, nutritional yeast and onion powder. Process until well combined then season.
- 4
Reduce oven to 180°C/160°C fan forced. Lightly spray four 375ml (11 ⁄2 cup) ovenproof dishes with oil. Add the pumpkin mixture to the pasta mixture. Toss to combine. Divide among prepared dishes. Combine breadcrumbs and extra sage in a small bowl. Sprinkle pasta bakes with the breadcrumb mixture. Bake for 15 minutes or until the breadcrumbs are golden. Season and serve.
15 min
