Autumn Pasta Bake

Name: Autumn Pasta Bake
Ingredients: 1 teaspoon olive oil; 2 brown onions, thinly sliced; 2 garlic cloves, minced; 400 g pumpkin, roughly cubed; 3 zucchini, sliced into thick rounds; 1 red bell pepper, sliced into strips; 1 teaspoon dried thyme; 1 tablespoon capers; 250 g gluten-free pasta; 500 g cream-style cottage cheese; 1 small egg; 1 cup grated low-fat cheddar cheese

12 ingredients

9 steps

Ingredients

1 teaspoon olive oil
2 brown onions, thinly sliced
2 garlic cloves, minced
400 g pumpkin, roughly cubed
3 zucchini, sliced into thick rounds
1 red bell pepper, sliced into strips
1 teaspoon dried thyme
1 tablespoon capers
250 g gluten-free pasta
500 g cream-style cottage cheese
1 small egg
1 cup grated low-fat cheddar cheese

Directions

1

Cook pasta according to packet directions, drain and set aside.
2

Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and saute until onion is translucent.
3

Add pumpkin and saute for 5 minutes or until it is about half cooked.
4

Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
5

Stir pasta and vegetables together.
6

Mix cottage cheese with egg and season with salt and pepper.
7

Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
8

Bake at 180°C for 40 minutes, covering if the top gets too brown.
9

Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.