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200g pasta (Penne or Fusilli)
Salt and pepper
2 tbsp olive oil
1 garlic clove. minced
200g potato or sweet potato, peeled & cut into 2 cm chunks
200g pumpkin, peeled & cut into 2 cm chunks
2 spring onion, ends cut off & sliced or 1 onion, diced
2 zucchini, diced
1 red capsicum, diced
2 tsp Gewürzhaus Bratkartoffel Spice
90g cream cheese
200g tasty cheese, grated
Bring a saucepan of salted water to a boil & cook pasta until “al dente” (has “bite”). Drain and set aside.
Preheat the oven to 180ºC and have a buttered baking dish ready.
Heat olive oil in a large frying pan, add the potato/sweet potato & pumpkin chunks. Fry on MED to HI heat for approximately 5 minutess (the chunks should still be a bit firm).
Add the spring onion and garlic, stirring regularly, until soft and turning golden brown. Then, add zucchini and red capsicum chunks. Add the Bratkartoffel Spice, salt and pepper.
Turn the heat down, add cream cheese and mix through the vegetables. Lastly, add half of the grated cheese and cooked pasta, gently mix again.
Pour into a baking dish, scatter the rest of the cheese over the top.
Heat in oven for approximately 10 minutes, until the cheese is melted and golden.
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