Pumpkin Pasta Bake

Chunky. Satisfying. Creamy. Filling.

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Food painting artwork

30 x 30cm oil on linen. This textural image of rolling creamy wintery hills is exactly the kind of landscape that is perfect for stuffing your belly with a warming carb-fest such as this dish. I love printmaking but often find myself wishing prints had a more textural element to them. You may detect a Japanese influence here. Think of this painting as a textural Japanesque print of winter hills.

By the way, all the food painting artwork is available to own in the Official Art Store.

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The meatless meals recipe

Most pasta bakes that I've come across require you to cook all the ingredients and then bake them together in the sauce. I'm not a fan of this method. It's too fiddly for my liking, takes longer than it needs to and makes a mess of several pans. Surely it's possible to cook everything together in one go? After a flurry of experimentation, I can confirm that yes, it is indeed possible to make a wonderful pasta bake in one easy step:

400g penne or similar, uncooked

500g pumpkin, julienned

200g chard, finely sliced

1/2 cup or 55g slivered almond

3 cups stock

1/2 cup white wine

600ml cream or milk

1 cup mozzarella, grated

2 tablespoons flour

1/2 onion, chopped fine

Put all ingredients in a lidded oven dish and stir together well. 

Bake for 1 1/2 hours at 170 degrees C. 

Stir every 30 minutes.

Serve with parmesan cheese.

Fills 4.

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More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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