Deck-the-Halls Haloumi Pasta Bake

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 75g green beans
• 180g haloumi
• 1pcs macaroni pasta
• 10g Tuscan seasoning
• 30g dried cranberries
• 30g butter
• 15ml plain flour
• 60ml (¼ cup) milk
• 5ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Bring a medium saucepan of salted water to the boil for the pasta and pumpkin. Peel the pumpkin and cut into 3cm chunks. Trim the beans. Coarsely grate half the haloumi. Thinly slice the remaining haloumi.
2. Step 2 — Cook pasta and pumpkin
   Cook the pasta and pumpkin in the pan of boiling water for 6 mins or until the pasta is just under al dente (see Kitchen 101). Reserve 125ml (½ cup) cooking water, then drain. Reserve the pan.
3. Step 3 — Make bechamel
   Meanwhile, melt 30g butter in a separate medium saucepan over medium heat. Add the Tuscan seasoning and 1 tbs plain flour and cook, stirring, for 2 mins or until golden. Gradually add 60ml (¼ cup) milk and 60ml (¼ cup) water, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 2 mins or until thickened.
4. Step 4 — Bake pasta
   Add the pasta and pumpkin, grated haloumi and half the cranberries to the bechamel. Gradually add the reserved cooking water, stirring constantly until the sauce coats the pasta. Remove the pan from the heat. Taste, then season with salt and pepper. Transfer the pasta mixture to a small baking dish, top with the sliced haloumi and bake for 10 mins or until golden.
5. Step 5 — Cook beans and serve up
   Half-fill the reserved pan with water and bring to the boil. Add the beans and cook for 3 mins or until just tender. Drain. Return the beans to the pan, drizzle with 1 tsp olive oil, season with salt and pepper and stir to combine. Divide the pasta bake among bowls and scatter with the remaining cranberries. Serve with the beans and enjoy!
6. Step 6 — Kitchen 101
   Boiling the pasta until slightly undercooked will prevent it from overcooking when it's baked in the oven.

Allergens

Milch, Gluten, Wheat, Sulfit