Prep 10 mins
Cook 25 mins
I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!
- 1 slice bacon, chopped
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon sage
- 200 g baby corn niblets, chopped
- 1⁄2 red capsicum, chopped
- 200 g pumpkin, cubed
- 1 tomatoes, chopped
- 250 g pasta, cooked as per pkt directions
- 420 g canned condensed pumpkin soup
- 1⁄2 cup cream
- 1⁄2 cup water
- 1 cup cooked chicken, shredded
- 1 cup tasty cheese, grated
- Saute bacon, onion & garlic for approx 2 minutes.
- Add remaining vegetables & sage and saute until pumpkin is almost tender.
- Add soup & water and stir until soup dissolves, mix in chicken & cream.
- Add cooked pasta & stir to combine.
- Transfer to an ovenproof dish & sprinkle with cheese.
- Bake at 170.C until cheese has melted and pasta bake is heated through.
Used to have a dish like this cooked for me when i was a kid. Loved it but now days i have come up with my own twist on the same kinda dish to make it vegetarian and fit more into my adult taste buds. After trying this dish test out "One Pan Pumpkin Pasta Bake"
I have to agree with Beck D. Our three year old loved it. However my husband and I added some sweet chilli sauce over the top after we tasted it as we thought it lacked something.
I don't want to bring down a rating based on personal taste, so I'll just comment. This recipe would be great for kids, but is not so hot for adults who like full-flavoured food. We had to add heaps of parmesan and cracked black pepper to make this less bland for our tastes and even so it was still pretty flavourless. But as I said, this is from a personal taste point of view - there is nothing wrong with the recipe itself, and I have no doubt families with kids would find it an excellent meal.