Thursday, 25 October 2012

Pumpkin and Feta Pasta Bake

The days are getting warmer. While this means weekends spent outside having bbqs and eating salads while enjoying the extra hour of sunshine it also means midweek cooking can become slightly more of a hassle.
During winter it’s easy to become super organised when it comes to meals. You can cook up big batches of sauces, soups, casseroles and pies and put them in the freezer. It makes preparing dinner on a week night a lot less daunting when you know you can just come home and grab something ready to eat out of the freezer. Summer unfortunately requires a little more effort, which let’s face it, is that last thing you want to do on a hot day. You don’t want big rich comforting meals; you want light, quick and simple meals.

What do we do? I hear you asking. Don’t panic because I do have the answer. It’s quick, its healthy, it has only 6 ingredients and its absolutely delicious. It’s Pumpkin and Feta Pasta Bake. Even the kids gobbled this one up without the usual dinner time drama.

1 tbl spoon of olive oil
1 medium brown onion, halved and thinly sliced
150gm shortcut bacon, diced
250gm dried large spiral pasta
535gm can creamy pumpkin soup
250gm cherry tomatoes, halved
100gm feta, crumbled
Chopped parsley to serve
1. Pre heat oven to 180°C. Heat the oil in a large frying pan over medium high heat. Add the onion and bacon. Cook, stirring, for 5 mins until onion has softened and bacon is crisp.
2. Meanwhile, cook the pasta in a large saucepan of boiling salted water until tender. Drain. Return to the saucepan. Pour in the pumpkin soup and the bacon mixture, stir well to combine. Season with pepper.
3. Lightly grease a 6 cup oven proof casserole dish. Add the tomatoes to the pasta and stir well. Spoon onto the prepared dish and top with crumbled feta. Bake in the oven for 30 mins or until golden.

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