Pumpkin Pepper Pasta Casseroleback to main
Autumn is the perfect time to get cozy and make some hearty and nourishing dishes. I love this pumpkin pepper pasta casserole because its super easy to make and made out of healthy and seasonal foods.
This recipe reminds me of my childhood as we used to eat so many casseroles made out of pasta or potato and I loved them! This recipe is perfect for the whole family. The best part is you can adjust it to your taste and needs and change it up a bit. Therefore, this recipe can never get boring.
If you want you can add some chili to the pepper sauce to make it spicy If you are vegan you can also leave the cheese out and use vegan one or just top it off with some more veggies such as zucchini.
In case you ran out of pasta, this recipe also works great with brown rice.
This surely is a typical meal I would make on a weekday and enjoy the left overs (if there are any) the next day for lunch:).
Preheat the oven to 180°C and cook the pasta as described on the package
There are two ways, you can prepare the pepper sauce. You can either dice the peppers into small pieces, add them into a pot and sweat for a few minutes on low temperature. Add the vegetable broth and cook until the peppers are soft. Add the peppers with the broth into a blender and mix until smooth. If you have a high power mixer you can also quarter the raw peppers and add them with the vegetable broth directly into the blender and mix until smooth. Wash and if necessary peel the pumpkin and cut into slices.
Mix the pasta with as much sauce as you want. You can freeze the rest of the sauce in an airtight container for another day.
Take a casserole dish and place the first layer of pasta into it. Use about half the pasta. Add a generous layer of pumpkin slices and fresh thyme on top. Add another layer of pasta on top. Cut the cheese into small cubes and distribute on top. Bake for about 20 minutes until the top is nice and crunchy and the cheese a little roasted and soft.