Pumpkin Pasta Bake
"I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!"
photo by Mandy
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
This was fabulous and perfect for the whole family as I added the chicken to one half only so I could keep the vegetarians happy - this is a great and versatile recipe as different vegies could be added to use up leftovers and better still the people who do not like pumpkin will really never know it is there apart from the gorgeous golden color !!
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
