Roasted Pumpkin, Rosemary and Goats Cheese Pasta Bake
  • Chef: Helen Tzouganatos 
  • Serves: 8
  • Time: 1 hour


  • 800g kent pumpkin, peeled, seeded, cut into small chunks
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tsp sea salt flakes
  • Pinch cracked pepper
  • 2 x 250g pulse penne 
  • 1 cup peas frozen or fresh
  • 1 x 200ml crème fraiche
  • 150g goats cheese
  • Pinch of grated nutmeg
  • 1 cup parmigiano reggiano, grated


Preheat a fan forced oven to 200°C.

Place pumpkin in a 30 x 25cm rectangular baking tray. Add olive oil, rosemary, salt and pepper and toss to combine. Bake for 40 minutes (tossing halfway to evenly cook) until pumpkin is tender and golden. 

Cook pasta in a large pot of salted boiling water for 6 minutes. Drain the pasta, reserving 1/4 cup of pasta water. 

Add pasta to the pumpkin in the baking tray along with peas, crème fraiche, goats cheese, nutmeg and reserved starchy pasta water to loosen the mixture. Gently toss to combine, taste and season with extra salt and pepper if required. 

Top pasta with grated parmigiano reggiano, return to the oven and bake for 20 minutes or until top is golden.