This Pumpkin and Fennel Pasta Bake brings a delightful golden color to mealtime that is topped with cheese which is baked until crispy. It's a filling vegetarian dish for your 'no meat' days which seems to be happening more frequently in most homes...and is a great way to up vegetable consumption.
It's happening! The leaves are going bright golden colors and falling to the ground. They sound all crispy underfoot and everywhere people have got thick coats, tights and layers on. Layers, I'm avoiding it all. I've not given in and worn a coat or tights yet. Yet, cheesy and comforting pasta bakes I'm giving in to.
Why you'll love this
Warming fennel
Fennel is kind of the perfect fall vegetable, the anise flavor warms you from the inside and this creamy pasta dish is rounded out thanks to it.
Creamy pumpkin
The mashed pumpkin and cheese\y topping feel like a much healthier version of mac and cheese which is a bonus.
How to prepare Pumpkin and Fennel Pasta Bake
- Brown those vegetables: Cook the onion and fennel until lightly caramelized.
- Soften the pumpkin: Meanwhile, cook the pumpkin cubes until soft.
- Cook that pasta: Cook according to instructions.
- Add the milk: Cook the pasta with the milk until it thickens slightly.
- Pasta sauce: Add the vegetables and parmesan to the pasta and stir to combine.
- Baking dish: Add the pasta to your baking dish and toss over the torn mozzarella.
- Bake: Place into the oven and bake until golden.
- Serve: Spoon onto your serving plates and eat whilst hot.
Tips for the best Pumpkin and Fennel Pasta Bake
Cooking the pasta in milk: You could cook the until soft, but not al dente in water and then drain and add in the milk for a starcher thicker sauce.
Other pasta recipes you'll enjoy
Parsley Parmesan Pasta
Creamy Bacon and Kale Pasta
Beef Stroganoff with Buttered Pasta
Pumpkin and Fennel Pasta Bake
Recipe by Roamingtaste
Serves 8
Ingredients:
1 fennel bulb, green removed, halved and finely sliced
1 onion, peeled, halved and finely sliced
1 small butternut pumpkin, peeled, seeded and cubed
250 mililiters / 1 cup milk
10 grams / 2 tablespoons parmesan, grated
1 teaspoon curry powder
Pinch of salt
400 grams / 1 pound shell pasta
150 grams / 1 large burrata mozzarella, torn
Directions:
Preheat the oven to 180ºC/350F.
Place the fennel and onion with a little oil in a saucepan with a lid on low heat for 25 minutes or until light caramelized, stirring every few minutes to ensure they don’t burn. Once cooked, set aside.
Meanwhile, place the pumpkin in a pot with enough water to cover the base and cook on medium heat until soft.
Drain the pumpkin and set aside.
Fill a large saucepan with water on medium high heat and once boiling, cook the pasta until it's al dente.
Drain and add in the milk, stirring to coat and allowing to simmer and the starch from the pasta to thicken the milk.
Meanwhile, puree the pumpkin and add to the pasta, along with the curry powder, salt, onion, fennel and parmesan.
Stir until the pasta is fully coated and combined.
Spoon into a baking dish and top with the torn mozzarella.
Bake until golden for approximately 15 minutes.
Serve immediately.
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Pumpkin and Fennel Pasta Bake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Mains
- Diet: Vegetarian
Description
Creamy pumpkin pasta with some lightly caramelized fennel and onions swirled through and topped with fresh mozzarella makes for a perfect winter meal or even lunch to pack for work as it's an easy and filling dish.
Ingredients
1 fennel bulb, green removed, halved and finely sliced
1 onion, peeled, halved and finely sliced
1 small butternut pumpkin, peeled, seeded and cubed
250 mililiters / 1 cup milk
10 grams / 2 tablespoons parmesan, grated
1 teaspoon curry powder
Pinch of salt
400 grams / 1 pound shell pasta
150 grams / 1 large burrata mozzarella, torn
Instructions
- Preheat the oven to 180ºC/350F.
- Place the fennel and onion with a little oil in a saucepan with a lid on low heat for 25 minutes or until light caramelized, stirring every few minutes to ensure they don’t burn. Once cooked, set aside.
- Meanwhile, place the pumpkin in a pot with enough water to cover the base and cook on medium heat until soft.
- Drain the pumpkin and set aside.
- Fill a large saucepan with water on medium high heat and once boiling, cook the pasta until it's al dente.
- Drain and add in the milk, stirring to coat and allowing to simmer and the starch from the pasta to thicken the milk.
- Meanwhile, puree the pumpkin and add to the pasta, along with the curry powder, salt, onion, fennel and parmesan.
- Stir until the pasta is fully coated and combined.
- Spoon into a baking dish and top with the torn mozzarella.
- Bake until golden for approximately 15 minutes.
- Serve immediately.
Notes
Cooking the pasta in milk: You could cook the until soft, but not al dente in water and then drain and add in the milk for a starcher thicker sauce.
Recipe by Roamingtaste
Nutrition
- Calories: 241 calories per serve
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