Smoked Cheddar and Chorizo Pasta Bake

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 50g smoked cheddar
• 1pcs chorizo sausage
• 200g penne pasta
• 100g basil pesto
• 1pcs pear
• 20g roasted hazelnuts
• 50g rocket leaves
• 10ml olive oil
• 5ml balsamic or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced (see Make it faster). Bring a medium saucepan of salted water to the boil for the pasta and pumpkin. Peel the pumpkin, then cut into 3cm chunks. Coarsely grate the cheese. Slice the chorizo.
2. Step 2 — Cook pasta and chorizo
   Add the pasta and pumpkin to the pan of boiling water and cook for 9 mins or until the pasta is almost al dente (the pumpkin will be very tender). Reserve 125ml (½ cup) cooking water, then drain the pasta and pumpkin. Meanwhile, put the chorizo in a cold medium frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Remove the pan from the heat.
3. Step 3 — Make pasta bake
   Return the pasta and pumpkin to the pan. Add the chorizo, pesto and reserved cooking water and stir until well combined and the pumpkin is mashed. Season with salt and pepper. Transfer to a 1.5L (6 cup) baking dish and scatter with the cheese. Bake for 15 mins or until bubbling and golden.
4. Step 4 — Make salad
   Meanwhile, thinly slice the pear, discarding the core. Coarsely chop the hazelnuts. Combine 2 tsp olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the pear, hazelnuts and rocket and toss to combine.
5. Step 5 — Serve up
   Divide the pasta bake and pear rocket salad among plates and enjoy!
6. Step 6 — Make it faster
   Short on time? There's no need to turn the oven on – you can skip the baking. Simply boil the pasta and pumpkin for 10 mins or until al dente, then stir in the pesto and reserved cooking water, and serve scattered with the cheese.

Allergens

Milch, Sulfit, Gluten, Wheat, Walnut, Hazelnut