CAULIFLOWER & PUMPKIN PASTA BAKE
SERVES 4 PREP 10 MINS + RESTING COOK 40 MINS
300g raw spiral pasta
¼ head cauliflower, cut into florets
3 green onions, sliced
2 x 420g cans pumpkin soup, shaken
4 cups water
1 cup grated pizza cheese TOPPING
¹⁄³ cup chopped flat-leaf parsley ¹⁄³ cup olive oil
1 lemon, grated zest, juice
1 Preheat oven to 180°C. Lightly grease a 4-litre casserole dish.
2 Mix pasta, cauliflower and onions in dish. Stir in combined soup and water. Season. Ensure ingredients are completely submerged in the liquid.
3 Sprinkle with cheese. Cover with foil and bake 30 mins.
4 TOPPING In a bowl, combine all ingredients.
5 Remove foil from bake. Scatter evenly with topping. Return to oven and bake 10-15 mins until golden. Set aside 10 mins before serving with salad, if liked.
TIP If liked, add a little curry powder and some sliced mushrooms or peas to the mixture.