Creamy Pumpkin Pasta Bake
Our usual sweet potato is taking an Autumnal twist and we are making the most of pumpkin season!
Creamy and crispy with layers of creamy pumpkin and sage sauce, pasta and crispy sourdough bread crumbs on top. One of our go-to vegetarian dishes with the added love of greens from Adele’s garden.
650g approx 2 serves with side salad
DF
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Pumpkin*, rigatoni pasta*, coconut cream*, veggie stock*, nutritional yeast flakes, maple syrup*, seasonal greens*, sage*, sourdough breadcrumbs*, salt and pepper.
* Indicates organic ingredients
Contains Wheat
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Delivered frozen Store Frozen. Reheat from defrosted. Consume within 48 hours of defrosting/cooking. Preheat oven to 180-200C and remove lid.
Defrosted: To defrost, place in fridge overnight. Place in oven for 15-20mins, till heated through and crispy on top.
Frozen: If reheating from frozen allow an extra 10-15 mins.
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Make our favourite kale salad (kale, lemon juice, olive oil, salt and pepper) to have on the side. Serve with steamed broccoli and garlic bread is another great combo.
