This recipe was inspired by a recipe on taste.com.au, except that I didn't really want to make a pasta bake, just a pasta.
1 tsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
800g pumpkin, diced into 2cm cubes
1/4 tsp dried chilli flakes
3 cups chicken stock plus 1 cup water
250ml cream - I used Philadelphia Cream for Cooking
1 tbs chopped rosemary
Heat oil in a frypan over medium heat.
Add the onion and garlic and cook, stirring, for 2-3 minutes until the onion softens slightly.
Add the pumpkin and dried chilli flakes, stir to combine, then add half the chicken stock and cook for 5-6 minutes until the pumpkin begins to soften.
Stir in pasta, cream, rosemary, remaining chicken stock and water.
Bring to a simmer then reduce the heat to low and cook for about 10-12 minutes, until the pasta is cooked, adding more water as necessary.
Season to taste with salt and freshly ground black pepper.
I also threw in some shredded roast pork, as I had some handy in the fridge. It would also be nice to add bacon when frying the onion and garlic.
Very tasty! It makes heaps - plenty of leftovers for lunches.