Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Creamy vegetarian pumpkin pasta bake.

Ingredients
1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces
Olive oil spray (or olive oil)
500g dried rigatoni pasta
50g butter, chopped
1 large brown onion, chopped
2 garlic cloves, chopped
1 tsp ground allspice
1/4 tsp ground cloves
2 tsp vegetable stock powder
300ml thickened cream
1 cup chopped kale
Optional:
200g bread, crust discarded, chopped
2 tbsp pepitas
8 cherry bocconcini

Method
1. Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray
with baking paper. Grease a large baking dish.
2. Place pumpkin on prepared tray. Spray or drizzle with oil. Season with salt and
pepper. Bake for at least 25 minutes or until pumpkin is tender. I like to bake
for longer so the pumpkin has a more caramelised flavour.
3. When the pumpkin is almost finished, massage chopped kale with 1tbs of olive
oil (in a bowl). Once massaged, add the kale to the same tray as the pumpkin
for about 5 minutes to crisp. Keep an eye on it because it cooks quickly!
4. Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cup
cooking liquid.
5. Melt butter in a large deep ovenproof frying pan over medium heat. Add onion
and garlic. Cook, stirring for 6 minutes or until onion softens. Add spices.
Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream and
milk. Bring to a simmer. Cool 10 minutes.
6. Place 3/4 of the roasted pumpkin and cream mixture in a food processor.
Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cup
parmesan, kale, remaining roasted pumpkin and reserved cooking liquid in a
large bowl. Season with salt and pepper. Place in prepared baking dish.
7. Optional: Process bread until coarse crumbs. Combine breadcrumbs, pepitas
and remaining 1/4 cup parmesan (or vegetarian hard cheese) in a small bowl.
Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutes
or until top is golden. Serve with salad.

Clinton Maynard is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Creamy vegetarian pumpkin pasta bake.
Ingredients 1.8kg Kent pumpkin, peeled, diced into 1.5cm pieces Olive oil spray (or olive oil) 500g dried rigatoni pasta 50g butter, chopped 1 large brown onion, chopped 2 garlic cloves, chopped 1 tsp ground allspice 1/4 tsp ground cloves 2 tsp vegetable stock powder 300ml thickened cream 1 cup chopped kale Optional: 200g bread, crust discarded, chopped 2 tbsp pepitas 8 cherry bocconcini   Method 1. Preheat oven to 200C/180C fan-forced. Grease and line a large baking tray with baking paper. Grease a large baking dish. 2. Place pumpkin on prepared tray. Spray or drizzle with oil. Season with salt and pepper. Bake for at least 25 minutes or until pumpkin is tender. I like to bake for longer so the pumpkin has a more caramelised flavour. 3. When the pumpkin is almost finished, massage chopped kale with 1tbs of olive oil (in a bowl). Once massaged, add the kale to the same tray as the pumpkin for about 5 minutes to crisp. Keep an eye on it because it cooks quickly! 4. Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cup cooking liquid. 5. Melt butter in a large deep ovenproof frying pan over medium heat. Add onion and garlic. Cook, stirring for 6 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream and milk. Bring to a simmer. Cool 10 minutes. 6. Place 3/4 of the roasted pumpkin and cream mixture in a food processor. Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cup parmesan, kale, remaining roasted pumpkin and reserved cooking liquid in a large bowl. Season with salt and pepper. Place in prepared baking dish. 7. Optional: Process bread until coarse crumbs. Combine breadcrumbs, pepitas and remaining 1/4 cup parmesan (or vegetarian hard cheese) in a small bowl. Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutes or until top is golden. Serve with salad.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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