This delicious pumpkin and feta vegetarian pasta bake is a filling meal for the whole family.

Prep Time : 0:30 | Cook Time : 1:00 | Total Time : 1:30 | Serving : 6 person.

Ingredients

• 275g penne rigate

• 1/2 (about 1kg) butternut pumpkin, peeled, seeded, chopped

• 2 garlic cloves, peeled

• 500g (2 cups) Tamar Valley Greek Style Yoghurt

• 150g feta, crumbled

• 3 eggs

• Large pinch of nutmeg

• 2 tablespoons pistachio kernels, finely chopped

Method

• Step 1

  Cook pasta in a saucepan of boiling water until al dente. Drain.

• Step 2

  Meanwhile, cook pumpkin and garlic in a large saucepan of boiling water for 15 minutes or until very tender. Drain and return to the pan. Use a masher to mash until smooth.

• Step 3

  Combine the yoghurt, feta, eggs and nutmeg in a large bowl. Season and stir in the mashed pumpkin mixture.

• Step 4

  Preheat oven to 180°C/160°C fan forced. Grease a 22cm round (base measurement) springform pan. Spread one-quarter of the pumpkin mixture over the base of the prepared pan. Top with one-third of the pasta, arranging the pasta so it is lying flat and facing one direction. Continue layering with the remaining pumpkin mixture and pasta, finishing with a layer of pumpkin mixture. Bake for 45 minutes or until set. Set aside for 10 minutes to rest. Sprinkle with pistachio.