Recipe

Cheesy Pumpkin Pasta Bake

A cheesy baked mac and cheese ft. one of my favourite fall ingredients - pumpkin! The addition of fresh rosemary, thyme and sage make it serious autumn comfort food.

Serves 6 servings

Prep Time: 15 minutes
Cooking Time: 20 minutes

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A cheesy baked mac and cheese ft. one of my favourite fall ingredients - pumpkin! The addition of fresh rosemary, thyme and sage make it serious autumn comfort food.

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What You'll Need

Ingredients

  • 1 pound of your favourite pasta (we love Jovial!)
  • 3 cups kale, de-stemmed and chopped into bite sized pieces
  • 1 398ml can pumpkin puree
  • ¾ cup unsweetened almond milk (or non-dairy milk of choice)
  • 1 package Culcherd Original Cheese (plus more for garnish)
  • 1 package Culcherd Sharp & Smoky Cheese
  • 1 tbsp fresh rosemary, chopped (plus more for garnish)
  • 1 tbsp fresh thyme, chopped (plus more for garnish)
  • 1 tbsp fresh sage, chopped (plus more for garnish)
  • 2 cloves garlic
  • ½ tsp crushed red pepper flakes
  • 1 tsp Himalayan pink salt

How To

Method

  • Preheat oven to 425 degrees F, and bring a large pot of salted water to boil.
  • Cook the pasta in the boiling water for 6 minutes, and add kale for the last minute.
  • Drain pasta and kale, and rinse under cold water. Transfer to a large bowl and mix with the chopped herbs and crushed red pepper flakes.
  • Set aside.
  • In a blender, add the pumpkin, garlic, salt, almond milk and cheese. Blend until smooth and creamy. Taste and adjust seasonings if needed. Add sauce to the bowl and stir to combine.
  • Transfer the pasta to a baking dish or medium sized cast iron pan, and bake covered for 10-15 minutes.
  • Crumble original cheese (if using) over the top and bake uncovered for another 3-5 minutes. Until the top has started to brown.
  • Allow the dish to cool for 5-10 minutes, and garnish with additional herbs before serving.
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Recipe Author

CHEF LIZ GALLAGHER

“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!