Creamy Cheese and Pumpkin Pasta Bake

Indulge in the flavours of this irresistible and warm cheesy pumpkin pasta. This comforting dish combines the creamy richness of pumpkin puree with the savoury goodness of cheese, resulting in a satisfying meal that is perfect for cozy evenings. The addition of tofu also ensures that, unlike other cheese and pasta dishes, your child will receive a whammy of protein and calcium in just one meal. Whether you're a fan of traditional mac and cheese or simply looking to expand your family’s repertoire and explore new ingredients in a familiar way, this cheesy pumpkin pasta is sure to become a favourite. Let's dive into the recipe and discover how to create this easy dish.

Creamy Cheese and Pumpkin Pasta Bake

DIETARY: VEG, EF, NF

ALLERGENS: Wheat, Dairy, Soy

AGE GROUP: 8 months+

SERVES: 8

PREP: 15 mins

COOK: 15-20 mins

EQUIPMENT: Stick-blender or High-speed blender (Vitamix)

INGREDIENTS:

250g wholegrain spirals 

1 ½ tbsp (30g) unsalted butter 

1 tbsp (15g) arrowroot 

2 garlic cloves (10g), peeled and finely minced 

2 cups (500ml) milk of choice 

1 ½ cup (300g) roasted pumpkin  

680g silken tofu  

2 cups (200g) grated cheese 

1 cup (35g) baby spinach, rinsed and chopped  

METHOD:

1. Preheat oven to 180°C. 

2. Cook pasta according to packet instructions. Rinse and set aside. 

3. In a large pot, melt butter over medium heat. 

4. Once melted, add arrowroot and whisk until well incorporated.  

5. Add garlic and cook for approx. 2 mins. 

6. Add milk and cook, stirring continuously for 2-3 mins or until it thickens up. 

7. Add pumpkin, tofu and half of the cheese and whisk to combine. Using a stick blender, blend sauce until smooth. Alternatively, place the sauce into your blender and blend until smooth and creamy. 

8. Add spinach and cooked pasta and stir until everything is coated in the sauce evenly. 

9. Place into a large casserole dish, sprinkle with the rest of the cheese and bake in the oven for 15-20 min or until golden. Alternatively, you can grill it for 8-10 min. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 4 days or freeze leftover sauce for up to 4 months. 

TIPS:

• Allergies: 
  For a dairy-free version: Swap butter for olive oil and milk for coconut, soy or oat milk and cheese for 1 cup of nutritional yeast. 
  For a gluten-free version: Swap wholegrain spirals for gluten-free pasta of choice. 

• Easy ingredient swaps: 

  Swap pumpkin for sweet potato. 

• Additional boosters: 

  Add spinach to the sauce before blending. 

• Baby-friendly version: 
  Serve mashed or cut into finger food-sized pieces. 

• For fussy eaters:  
  Serve the meal deconstructed: Pasta, pumpkin cubes, tofu and cheese. 

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