Pumpkin & Ginger Pasta Bake
This was a recipe I tweaked from the internet in an attempt to not waste any of my pumpkin from the
Halloween carving. A delicious pasta dish, with no cheese! Of course you could add cheese if you wanted to.
12 oz wholewheat pasta
15 oz pure pumpkin, either fresh or canned
1-2 medium onions, diced
2 garlic cloves, either crushed or chopped finely
1/2 courgette, chopped width-ways into circles and then cut into quarters
1/2 cup water, kept after boiling the pasta
A small amount of ginger, grated - a little goes a long way!
Recipe:
Preheat the oven at 200 degrees Celsius.
Boil pasta for it's allotted time minus two minutes. While the pasta is cooking, sauté the the onions and garlic until soft with a little oil (I use the one calorie spray). Once the onions and garlic is soft, add the courgette and sauté further. Add the pumpkin into the frying pan, and toss all the ingredients together in the pan for a little while. Then add the pasta and the 1/2 cup of water to the pan, mixing all the ingredients together for a couple of minutes, until the water has mostly evaporated.
Once this is done, all you need to do is put all the ingredients into your tray, I used an 11"x6" glass casserole dish. I then added the ginger and mix it in to the dish with the other ingredients. You can also sauté the ginger with the ingredients in the pan if you want to, but I didn't decide to add ginger until it was too late.
All you need to do then is put the dish into the oven and bake for 10-15 minutes, and it's done! It's a super duper easy recipe, I did it late at night (when I probably should have been sleeping) but it was a very quick preparation and cooking time, and it was definitely delicious!
I really enjoyed writing this recipe and I hope you guys enjoyed it too! Let me know if you tried this recipe out and if you tweaked it in any way.
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