Cooking with Sarah Boorer

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Creamy vegetarian pumpkin pasta bake. Ingredients1.8kg Kent pumpkin, peeled, diced into 1.5cm piecesOlive oil spray (or olive oil)500g dried rigatoni pasta50g butter, chopped1 large brown onion, chopped2 garlic cloves, chopped1 tsp ground allspice1/4 tsp ground cloves2 tsp vegetable stock powder300ml thickened cream1 cup chopped kaleOptional:200g bread, crust discarded, chopped2 tbsp pepitas8 cherry bocconcini Method1. Preheat oven to 200C/180C fan-forced. Grease and line a large baking traywith baking paper. Grease a large baking dish.2. Place pumpkin on prepared tray. Spray or drizzle with oil. Season with salt andpepper. Bake for at least 25 minutes or until pumpkin is tender. I like to bakefor longer so the pumpkin has a more caramelised flavour.3. When the pumpkin is almost finished, massage chopped kale with 1tbs of oliveoil (in a bowl). Once massaged, add the kale to the same tray as the pumpkinfor about 5 minutes to crisp. Keep an eye on it because it cooks quickly!4. Meanwhile, cook pasta following packet directions. Drain, reserving 1/2 cupcooking liquid.5. Melt butter in a large deep ovenproof frying pan over medium heat. Add onionand garlic. Cook, stirring for 6 minutes or until onion softens. Add spices.Cook, stirring, for 1 minute or until fragrant. Add stock powder, cream andmilk. Bring to a simmer. Cool 10 minutes.6. Place 3/4 of the roasted pumpkin and cream mixture in a food processor.Process until mixture is smooth. Combine pasta, pumpkin sauce, 3/4 cupparmesan, kale, remaining roasted pumpkin and reserved cooking liquid in alarge bowl. Season with salt and pepper. Place in prepared baking dish.7. Optional: Process bread until coarse crumbs. Combine breadcrumbs, pepitasand remaining 1/4 cup parmesan (or vegetarian hard cheese) in a small bowl.Sprinkle over pasta. Top with bocconcini. Spray with oil. Bake for 20 minutesor until top is golden. Serve with salad.See omnystudio.com/listener for privacy information.