Pumpkin and brussels sprouts pasta bake recipe | delicious. Magazine
A vegetarian pasta bake which is bound to satisfy, have a go at this pumpkin, brussels sprout, cannellini and sage pasta bake for a warming midweek meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 600g pumpkin, peeled and cut into 2cm chunks
- 2 tsp olive oil, plus extra for drizzling
- 350g penne pasta
- ½ x 400g tin cannellini beans, drained and rinsed
- 150g mixed cheddar and mozzarella (we used ready-grated)
- 300ml good quality vegetable stock
- 40g fresh breadcrumbs
- 200g brussels sprouts, halved or shredded
- 2 garlic cloves, crushed
- Small handful fresh sage leaves, finely sliced
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