Pumpkin, Bacon And Sundried Tomato Pasta Bake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 500 g pumpkin
• 150 g diced bacon
• 1 onion, finely diced
• 3 garlic cloves, minced
• 500 g spiral pasta
• 425 g condensed creamy pumpkin soup
• 2 tablespoons fresh basil, chopped
• 1/2 cup wine
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 1/2 cup grated tasty cheese
• 1/2 cup roasted pine nuts
• 1/2 cup sundried tomato, sliced thinly
• olive oil
• grated tasty cheese, extra

Recipe

• 1 cut pumpkin into small cubes. toss lightly in oil. roast at 200 degrees until tender.
• 2 fry bacon and onion in a little olive oil. when onion is nearly tender, add the garlic and cook for about 30 seconds.
• 3 cook pasta until almost cooked, about 9 minutes in boiling water.
• 4 add soup, wine, milk & basil to bacon and onion mix, stirring well, simmer until hot. add cheeses and stir to combine.
• 5 mix pumpkin, pine nuts, sundried tomatoes and sauce in with the pasta. place into a 3l capacity oven safe dish. top with extra grated cheese.
• 6 bake for 10 minutes at 200 degrees.
• 7 remove from the oven and let stand 5-10 minutes before serving.