This delicious pumpkin and feta vegetarian pasta bake is a filling meal for the whole family.
- Cook pasta in a saucepan of boiling water until al dente. Drain.
- Meanwhile, cook pumpkin and garlic in a large saucepan of boiling water for 15 minutes or until very tender. Drain and return to the pan. Use a masher to mash until smooth.
- Combine the yoghurt, feta, eggs and nutmeg in a large bowl. Season and stir in the mashed pumpkin mixture.
- Preheat oven to 180°C/160°C fan forced. Grease a 22cm round (base measurement) springform pan. Spread one-quarter of the pumpkin mixture over the base of the prepared pan. Top with one-third of the pasta, arranging the pasta so it is lying flat and facing one direction. Continue layering with the remaining pumpkin mixture and pasta, finishing with a layer of pumpkin mixture. Bake for 45 minutes or until set. Set aside for 10 minutes to rest. Sprinkle with pistachio.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set