This creamy and comforting dish is packed with vitamins A and C as well as iron and zinc to boost immunity and keep those pesky germs at bay. If your kids are averse to green veggies, you can leave out the kale
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 638 |
| Fat | 27g |
| Saturates | 13g |
| Protein | 27g |
| Carbs | 73g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Bring a large pot of salted water to the boil. Add the wholewheat pasta and cook according to package instructions until al dente. Drain, reserving 125ml of the pasta water, and set aside.
Peel and finely chop the onion and pumpkin, crush the garlic and remove the ribs from the kale. In a large saucepan, heat the olive oil over a medium heat. Add the onion, pumpkin, garlic and kale. Sauté for 5–6 minutes, until softened. Add the milk and vegetable stock, and simmer gently for 10 minutes, or until the pumpkin is tender. Add the nutmeg, salt and pepper. Use a stick blender (or transfer the mixture to a blender) to purée until silky smooth.
Return the sauce to the pot over a low heat and stir in 100g cheddar and 50g Parmigiano Reggiano until melted and creamy. Add a splash of the reserved pasta water if the sauce feels too thick. Add the cooked pasta to the sauce and stir until evenly coated and glossy.
Spoon the mixture into 4 ovenproof bowls and top with the breadcrumbs, cheese, zested lemon, seeds and a knob of butter.
Bake the pasta for 5–10 minutes or until melted and the topping is crispy. Allow to cool slightly before serving.
