Pumpkin and Pasta Bake

Ingredients;


1 onion, diced
2 cloves garlic, crushed
500 g pumpkin, 2 cm cubes
1 tsp chilli flakes
2 1/4 cups stock
200 g pasta (macaroni, spirals)
1/2 cup cream
Rosemary
2 slices grain bread for fresh bread crumbs
Lemon zest
1/2 cup grated cheese
2 Tbl olive oil
1 tin chick peas, drained
2/3 cup cheese, grated

Pre-heat oven to 200 deg C

Heat 1 Tbl oil in fry pan over medium heat, add onion and garlic. Once onion is soft, add pumpkin and chilli flakes. Stir and add half the stock.

Once pumpkin begins to soften (5 min) add pasta, cream, rosemary and rest of stock. Season with salt and pepper and bring to a simmer, then turn heat to low for approximately 8-10 minutes until pumpkin and pasta are tender.

Meanwhile, place bread crumbs, lemon zest and 1/2 cup of cheese in a processor, whizz until fine crumbs. Add 1 Tbl oil. Pulse to combine.

Stir remaining cheese and chick peas into pasta mixture and spread over baking dish. Sprinkle with bread crumb mixture and bake for 15 minutes.