RECIPE – Pumpkin Pasta Bake

Okay, so the only pasta I had left in the pantry was teddy bear pasta? Why? I have no idea – I must have bought it when it was on sale or something…

So here we have my pumpking & teddy bear pasta bake.


  • 1 tbsp olive oil
  • 2 diced onions
  • 3 cloves diced garlic
  • approx 600g butternut squash peeled & cut into 2cm cubes
  • 500ml stock (chicken/veggie)
  • 1tbsp lemon thyme (or 1 tsp dry) or add your favourite herb
  • 500g pasta (teddy bear shaped optional)
  • 300ml thickened cream
  • approx 150g grated cheese (a bit of mozzarella for the stringy texture & some cheddar/parmesan/whatever for taste)
  • handful of bread crumbs


  1. Heat olive oil in a pan, then add the onions, garlic & pumpkin & cook until slightly softened, stirring regularly
  2. Add stock, bring to the boil, then simmer stirring occasionally for approx 20 mins or until stock reduced to less than half Note: If you’re using dry herbs, add them with the stock
  3. Pre-heat grill to med-high
  4. Cook your pasta to packet directions, strain & reserve – run some cold water over the pasta to prevent it from sticking together
  5. Add your fresh herbs
  6. Add cream & stir on low-med heat until warmed through
  7. Add half your cheese & all the pasta to the mix & season with salt & pepperNote: I can just eat this right now without baking – up to you if you want to keep it as a pasta, or make it into a pasta bake
  8. Pour mix into baking tray, cover with bread crumbs & top with cheese
  9. Grill until cheese on top is golden/to your liking

Simple, easy & tasty 😀


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