Witchy Pasta Bake

Ingredients

• rigatoni pasta (dry) — 400g
• pumpkin puree — 425g
• double cream — 200ml
• mature cheddar cheese, grated — 150g
• garlic, minced — 3 cloves
• fresh sage leaves, chopped — 1 tbsp
• vegetable oil — 1 tbsp
• vegetable stock — 100ml
• nutmeg, ground — 0.5 tsp

Method

1. 1

   Preheat your oven to 200C / 180C fan.

2. 2

   Bring a large pan of salted water to the boil and cook the rigatoni for 2 minutes less than the packet instructions, then drain.

3. 3

   In the same pan, heat the vegetable oil and fry the garlic and sage for 1 minute until fragrant.

4. 4

   Stir in the pumpkin puree, vegetable stock, double cream, and nutmeg; simmer for 3 minutes until the sauce thickens slightly.

5. 5

   Add the cooked pasta to the sauce and stir until well coated.

6. 6

   Transfer the mixture into a baking dish and sprinkle the grated cheddar cheese evenly over the top.

7. 7

   Bake for 15-20 minutes until the cheese is bubbling and golden.