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    You are in: Home / Recipes / Autumn Pasta Bake Recipe
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    Autumn Pasta Bake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    peachy_pie's Note:

    A healthy gluten free pasta bake that is quick enough for a weeknight dinner but redolent with the heady flavours of autumn.

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    Units: US | Metric


    1. 1
      Cook pasta according to packet directions, drain and set aside.
    2. 2
      Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and sauté until onion is translucent.
    3. 3
      Add pumpkin and sauté for 5 minutes or until it is about half cooked.
    4. 4
      Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
    5. 5
      Stir pasta and vegetables together.
    6. 6
      Mix cottage cheese with egg and season with salt and pepper.
    7. 7
      Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
    8. 8
      Bake at 180°C for 40 minutes, covering if the top gets too brown.
    9. 9
      Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.

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    Nutritional Facts for Autumn Pasta Bake

    Serving Size: 1 (499 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.2
    Calories from Fat 91
    Total Fat 10.2 g
    Saturated Fat 5.3 g
    Cholesterol 63.8 mg
    Sodium 774.2 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 3.7 g
    Sugars 8.1 g
    Protein 27.4 g

    The following items or measurements are not included:

    gluten-free pasta

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