Cheesy Baked Pumpkin Pasta

Name: Thermomix recipe: Cheesy Baked Pumpkin Pasta
Prep time: 15 min
Cook time: 45 min
Ingredients: 100 Grams parmesan cheese cubed; 100 Grams provolone cheese, cubed; 100 Grams mature cheddar cheese cubed; 2 cloves garlic; 500 Grams butternut pumpkin (weight after peeling) cubed; 1 Pinch pink salt flakes plus more as needed; black pepper to taste; 300-400 Grams short pasta of choice, I used farfalle; water for boiling pasta; 120 Grams liquid stock of choice; 120 Grams cream; 2-3 sprigs fresh rosemary foliage stripped; 1 Handful fresh sage leaves

Serves 4-6 Prep Time 15 minutes Cook Time 45 minutes Rated: Print

A creamy, cheesy pumpkin pasta bake with a golden bubbling crust that's the ultimate comfort food for cool evenings.

Nothing says comfort food quite like a bubbling pasta bake fresh from the oven. Sweet roasted pumpkin and a super easy, silky, cheesy sauce that coats every piece of pasta before being topped with even more cheese and baked until irresistibly golden. It's an easy, budget-friendly meal that's perfect for feeding the family, preparing ahead, or using up leftover pumpkin. Rich, satisfying and packed with flavour, this is one of those recipes everyone asks for again and again.

Serving Suggestions

Serve with a crisp green salad dressed with a simple vinaigrette.

Pair with garlic bread or warm crusty sourdough to mop up the creamy sauce.

Add crispy bacon, pancetta or chorizo for a heartier meal.

Stir through shredded roast chicken before baking for extra protein.

Top with toasted breadcrumbs for added crunch.

Finish with fresh sage, thyme or parsley just before serving.

Add steamed broccoli, creamed spinach or peas to boost the vegetables.

Serve alongside roasted Brussels sprouts or green beans for a complete winter dinner.

Need

100 Grams parmesan cheese cubed
100 Grams provolone cheese, cubed
100 Grams mature cheddar cheese cubed
2 cloves garlic
500 Grams butternut pumpkin (weight after peeling) cubed
1 Pinch pink salt flakes plus more as needed BUY
black pepper to taste
300-400 Grams short pasta of choice, I used farfalle
water for boiling pasta
120 Grams liquid stock of choice
120 Grams cream BUY
2-3 sprigs fresh rosemary foliage stripped
1 Handful fresh sage leaves

Do

1: Preheat the oven to 180°C fan forced and line a large baking tray with paper.
2: Place cheeses and garlic into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
3: Peel and cube the pumpkin and toss in EVOO and seasoning. Roast 20 minutes.
4: Meanwhile, boil the pasta in plenty of salted water and drain, reserving some of the liquid.
5: Butter a large baking dish.
6: When the pumpkin is just tender, toss in the prepared baking dish with the cooked pasta, 2/3 of the grated cheeses and the torn herbs.
7: Transfer some of the pasta water to the Thermomix bowl with the cream and liquid stock. Blend 10 sec/speed 8 .
8: Pour over the cooked pasta and pumpkin and give it a bit of a stir.
9: Add more black pepper as you wish. Taste before adding salt.
10: Top with the remaining grated cheese and return to the oven for 20 minutes or until the top is golden and bubbling. Garnish with additional fresh herbs.
11: Serve with a large green salad and garlic bread.

Served with

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!