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#WFD – Carrot and Pumpkin Pasta Bake
Bake for 10 minutes, or until the cheese has melted and the dish is heated through
POLOKWANE – When you think of carrots and pumpkin, you wouldn’t think of placing it in a pasta bake.
But, What’s for Dinner says this dish is a delicious vegetarian version of a slow-cooked ragu sauce for pasta, topped with cheesy crumbled tortilla chips and plenty of mozzarella cheese.
Ingredients
- 2 flour tortillas
- 30ml butter
- 1 x KNORR Naturally Tasty Chilli Con Carne Recipe Mix
- 1½ cups grated mozzarella cheese
- 15ml vegetable oil
- 1 Onion, sliced
- 60ml tomato paste
- 125ml red wine (or vegetable stock)
- 500g bag medium carrots, grated
- 1 small pumpkin, peeled and grated
- 1 x 400g can cherry tomatoes
- 125ml water
- 30ml sour cream
- half a packet penne pasta
Method
- Preheat oven to 180°C.
- First make the tortilla chips. Brush the tortillas with melted butter, then sprinkle with one quarter of the sachet of KNORR Naturally Tasty Chilli Con Carne Recipe Mix and half a cup of mozzarella cheese.
- Bake for 15 mins or until golden and crispy. Set aside to cool.
- Heat the oil in a pan and fry the onion until soft. Add the tomato paste and cook for 1 minute. Add the remaining three quarters of the sachet of KNORR Naturally Tasty Chilli Con Carne and stir well.
- Add the red wine (or stock) and cook for 1 minute. Then add the grated carrot, pumpkin, canned tomatoes and water, and cook for 10 minutes, or until the mixture has reduced and the carrots are soft. Stir in the sour cream.
- Cook the penne pasta as per the packet instructions and place in an ovenproof dish. Top with the carrot and pumpkin pasta sauce and the remaining 1 cup of mozzarella cheese.
- Crumble the tortillas into chips and scatter them on top.
- Bake for 10 minutes, or until the cheese has melted and the dish is heated through.
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