PUMPKIN & CAULIFLOWER PASTA BAKE

SERVES 6 PREP 30 MINS COOK 50 MINS COST $$$$$

1kg butternut pumpkin, peeled, seeded, chopped ¼ cup olive oil 1 tbsp chopped thyme 1 head cauliflower 2 rashers bacon, chopped 1 cup cream, plus ½ cup extra 375g penne pasta, cooked 1 cup grated tasty cheese ½ cup roughly torn bread

1 Preheat oven to moderate, 180°C.

2 Toss pumpkin, thyme and cauliflower with 1 tbsp oil on two lined oven trays. Bake 30-35 mins until tender.

3 Meanwhile, in a frying pan, heat remaining oil on high. Cook bacon 8-10 mins.

4 Using a food processor, pulse half roasted cauliflower and cream until smooth. Season.

5 In a 10-cup casserole dish, combine pasta, roasted vegetables, cauliflower cream, extra cream and cheese. Toss to coat. Season. Scatter with bacon and bread. Spray with oil. Bake 20-25 mins until golden.

“I freeze this in easy portions ready to defrost when I don’t want to cook.” Alisha Stoddart, Production Editor