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Pumpkin and Fennel Pasta Bake

Pumpkin and Fennel Pasta Bake

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 8
  • Category: Mains
  • Diet: Vegetarian


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.


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


  • 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.


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


  • Calories: 241 calories per serve