Ingredients:
700gm pumpkin, peeled and cut into 2.5cm pieces
1 red capsicum, sliced
6 cloves garlic, unpeeled
1 tblspn olive oil
Salt & pepper
1 packet Mancini penne pasta
1 tblspn butter
2 tblspns plain flour
2 cups milk
2/3 cup grated cheddar cheese
Method:
Combine the pumpkin, capsicum, garlic, oil, salt & pepper in a large baking dish and cook at 200° for 15 – 20 minutes or until tender. Meanwhile cook the pasta and make the sauce by melting the butter in a saucepan over medium heat then add in the flour. Cook this for 30 seconds stirring constantly then whisk in the milk until the sauce thickens.
Squeeze the garlic cloves from their skins and add to the sauce with half of the cheese. Gently fold the pasta and vegetables through the sauce, pour into an oiled baking dish and sprinkle with the cheese. Bake at 180° for 15 – 20 minutes or until golden. Serve with a salad.
Serves: 4-6
Note:
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