Ingredients:
- 400g pumpkin – cut into chunks
- 2 zucchini – cut into chunks
- 2 cloves garlic – crushed
- oregano – finely chopped
- parsley – finely chopped
- 200g cheddar – grated
- 200g baby spinach leaves
- 400g pasta – cooked
- 2 vegetable stock cubes
- 2 tomatoes, sliced
- 40g butter
- 1 tablespoon plain flour
- 1 cup milk
- feta
Method:
- Preheat oven to 220 degrees fan forced
- in a pan, heat olive oil and add pumpkin and 2 tablespoons water. Cook for 8 minutes or until softened
- add garlic and cook for a further 2 minutes
- add zucchini, spinach and oregano until spinach is wilted
- in a separate saucepan, melt butter and stir in flour until smooth on low heat
- slowly stir in milk and crumble in stock cubes. Cook until thickened
- add in cheddar and half the parsley until cheese is melted. Season with salt and pepper
- In a baking tray, gently stir pasta and cheese sauce into the vegetable mix until combined.
- layer tomato over the top and crumble over feta and parsley
- bake in the oven for 5-7 minutes until feta is golden
