Pumpkin and spinach pasta bake

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 400 g wholemeal penne
• 600 g Kent pumpkin, cubed
• 200 g baby spinach, washed
• 600 ml reduced-fat milk
• 40 g plain flour
• 40 g olive oil spread
• 100 g reduced-fat tasty cheese, grated, pasteurised
• 0.25 tsp nutmeg, grated

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Roast the pumpkin at 200°C (180°C fan) for 25 minutes and cook the pasta until just tender.
2. 2Step 2. Melt the spread, stir in the flour, then whisk in the milk over medium heat until thickened. Add the nutmeg and most of the cheese.
3. 3Step 3. Combine the pasta, pumpkin, washed spinach and sauce in a baking dish and top with the remaining cheese.
4. 4Step 4. Bake for 20 to 25 minutes until bubbling and steaming hot in the centre.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.