One-Pan Pumpkin Pasta Bake

One-Pan Pumpkin Pasta Bake

6 Servings 40 min Cook

Macros/Serving: 581 Calories

Ingredients

1 Tsp Flaxseed Oil
1 Large Onions
3 Cloves, minced Garlic
3 1/2 Oz Bacon
1 Tsp Peppers Sauce
3 Cup (1" cubes) Pumpkin
2 Cup Chicken Stock
11 Oz Macaroni
1 2/3 Cup Canned Milk
1 Tbsp Rosemary
1 Cup, shredded Swiss Cheese
1 Dash Salt
1 Dash Pepper
1 Cup Bread Crumbs
3 Cubic inch Feta Cheese

Directions

Heat the oil in a large ovenproof frying pan.

Add the onion, garlic, bacon, and chili sauce.

Gently fry until the vegetables and bacon are soft.

Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften.

Crush it a little with a fork and then add the remaining stock, the dried pasta, and evaporated milk.

Stir well then add the rosemary.

Simmer gently until the pasta is tender and the liquid absorbed.

If the liquid is evaporating too quickly, cover the pan while simmering.

When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese.

Season with salt and pepper to taste then smooth over the top.

Sprinkle on the breadcrumbs and a little feta cheese and brown under the broiler until golden and bubbling.

Serve and enjoy!

RELEVANT IDEAS

What Would You Like to Eat Today?

TRY ALSO

Customisable Meal Plans Menus Paleo Recipes Vegan Recipes Keto Recipes Recipes Supplements