Autumn Pasta Bake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 2 brown onions, thinly sliced
• 2 garlic cloves, minced
• 400 g pumpkin, roughly cubed
• 3 zucchini, sliced into thick rounds
• 1 red bell pepper, sliced into strips
• 1 teaspoon dried thyme
• 1 tablespoon capers
• 250 g gluten-free pasta
• 500 g cream-style cottage cheese
• 1 small egg
• 1 cup grated low-fat cheddar cheese

Recipe

• 1 cook pasta according to packet directions, drain and set aside.
• 2 warm oil in a frying pan and add the onion and garlic. turn the heat up to high and sauté until onion is translucent.
• 3 add pumpkin and sauté for 5 minutes or until it is about half cooked.
• 4 add zucchini, bell pepper and capers. cook, stirring, until they are soft, but don't overcook. stir through thyme and heat another minute or so until fragrant.
• 5 stir pasta and vegetables together.
• 6 mix cottage cheese with egg and season with salt and pepper.
• 7 spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
• 8 bake at 180°c for 40 minutes, covering if the top gets too brown.
• 9 serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.