Pumpkin Pasta

The full name of this recipe is the lengthy ‘Pumpkin Baked Ziti with Caramalized Onions and Sage Crumb Topping’, I think Pumpkin Pasta sums it up more easily!

I discovered that onions don’t caramlise when you steam fry them, I did add a tiny bit of oil when they weren’t caramalising but still didn’t have much luck so we missed out on that flavour.

I thought that this dish had too many breadcrumbs on top and not enough pumpkin, I think it was my use of home grown and baked pumpkin rather than a packed tin though that made it have not enough so next time I will make sure I measure the pumpkin I’m using properly rather than just throwing in what I think it enough…

I loved the Cashew Ricotta that went into this, it was so tasty and I’m going to keep coming back to it I’m sure!

Unfortunately when I made this I was really ill so I didn’t get to eat much of it, it did reheat well for lunch a few days later though and the boys seemed to enjoy it so we’ll be using this recipe again!

 

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2 thoughts on “Pumpkin Pasta

  1. This is one of our family’s favorites. Even my picky son will gobble up at least one big bowl of it. To save on the fat calories I usually make Isa’s Basil Tofu Ricotta instead of the cashew one to go with it and always add extra onions.

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