Looking For A Creamy Pasta Bake That Can Be Made Dairy Free?
We made this pasta bake with our grain free pasta recipe for the Philips Pasta Machine. Tell you something, that pasta machine and our Thermomix? A match made in heaven. The best things about this pasta bake are…
- It’s delicious.
- It makes a heap.
- It’s super creamy, but can be made gluten free!
Of course you can make your own pasta like we did, but we’ve written the recipe in such a way that packet pasta will absolutely do the trick.
We featured this recipe in Episode 148 of The 4 Blades podcast.
Creamy Roast Pumpkin and Pine Nut Pasta Bake
- 500-1000g pumpkin (peeled and diced into 2-3cm cubes)
- 1 leek (white part only)
- 15g olive oil
- 500g cauliflower florets
- 400g water
- 75g stock paste
- 300g milk of choice (we used almond milk)
- 50g plain yoghurt or coconut cream
- 400g dried pasta
- 600g chicken thigh pieces
- 130g grated cheese (omit for DF)
- 1/2 cup toasted pine nuts
- 2 handfuls baby spinach leaves
|Preheat oven to 200C|
|Place diced pumpkin (500-1000g) on lined baking trays, drizzle with oil and bake for 30-40 minutes.|
|Add leek (1) to bowl and chop. Speed 5 / 3 seconds. Scrape down sides.|
|Add olive oil (15g). Program 3 minutes / Steaming Temperature / Speed 1.|
|Add cauliflower florets (500g) to the bowl. Speed 4 / 4 seconds. Scrape down sides.|
|Add water (400g) and stock paste (75g) to the bowl. Program 20 minutes / 100C / Speed 2, MC on. Once finished, add milk (300g) and yoghurt or coconut cream (50g) to the bowl. Speed 8 / 30 seconds, measuring cap on. |
You can continue on to the steps below while the sauce is cooking.
|Cook pasta (400g) as per packet instructions.|
|Cook chicken thigh pieces (600g) on the stove.|
|Combine cooked pasta, toasted pine nuts (1/2 cup), cooked chicken, baby spinach leaves (2 handfuls) and roasted pumpkin in a large casserole dish. Gradually pour sauce into the dish, stirring through. |
|Sprinkle with grated cheese (130g). |
|Bake for 30 minutes, lid off.|