Garlicky Roasted Vegetables and Pasta

    1 hour 10 minutes

    Pumpkin, asparagus and leeks are roasted in garlic-infused olive oil then tossed with pasta and cheese sauce.

    6 people made this

    Serves: 4 

    • 1 small butternut pumpkin, peeled, seeded and cut into 5 cm cubes, about 500 g peeled weight
    • 2 red onions, cut into large chunks
    • 2 garlic cloves, thinly sliced
    • 2 tablespoons extra virgin olive oil
    • pepper to taste
    • 2 large leeks, thickly sliced
    • 170g asparagus spears, cut across in half
    • 300g rigatoni or penne
    • 600ml low-fat milk
    • 3 tablespoons cornflour
    • 70g Cheddar cheese, grated
    • 2 teaspoons wholegrain mustard
    • pepper to taste

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 220 degrees C. Place the pumpkin and onions in a roasting pan and scatter over the garlic. Drizzle with the oil and season with pepper. Toss to coat the vegetables with the oil, then place the pan in the oven and roast for 15 minutes.
    2. Remove the pan from the oven and add the leeks and asparagus. Toss gently to mix with the other vegetables, then return to the oven. Roast for a further 20 minutes or until all the vegetables are tender and beginning to brown.
    3. Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions.
    4. Meanwhile, to make the sauce, measure 4 tablespoons milk into a jug, add the cornflour and stir to make a smooth paste. Heat the remaining milk in a saucepan until almost boiling. Stir the hot milk into the cornflour mixture, then return to the saucepan and heat gently, stirring, until the mixture boils and thickens. Simmer for 2 minutes. Remove the sauce from the heat and add two-thirds of the cheese and the mustard. Season with pepper.
    5. Remove the vegetables from the oven. Drain the pasta well then tip over the vegetables and stir to combine. Stir in the sauce. Sprinkle the remaining cheese over the top. Return to the oven and bake for 10–15 minutes or until golden and bubbling. Serve hot.

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    Reviews in English (3)


    great easy recipe, fuss free meal - toddler able to help prepare. Looked great, smelled great and tasted great when ready. Hour cooking time needs to be taken into account though.  -  18 May 2011


    Ive only cooked this once and already its a family fave. Great easy recipe, just takes alittle organisation. Guaranteed to get the kids eating vegies!!  -  22 Jul 2009


    Used different ingredients. pumpkin, onion, broccoli, beans and carrot  -  18 May 2011