Creamy Pesto Pumpkin & Spinach Pasta Bake

Add the penne to the boiling water and cook for 10 minutes, or until ‘al dente’. Drain over a bowl to reserve the cooking water (you will use the cooking water in step 4). Return the penne to the saucepan and drizzle with a little olive oil to prevent sticking.

While the pasta is cooking, combine the ciabatta, parsley, the salt (see ingredients list) and 1/2 the garlic in a medium bowl. Generously drizzle with olive oil and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pumpkin and cook for 6-7 minutes, stirring occasionally, or until starting to soften. Add the onion and zucchini to the pan and cook for a further 5-6 minutes or until softened. Add the remaining garlic and 1/2 the baby spinach leaves to the pan and cook for 1 minute or until fragrant and just wilted. Crumble in the vegetable stock cube (see ingredients list).

Add the cooking cream, traditional pesto, 3/4 cup reserved pasta water and the finely grated Parmesan cheese to the pan and bring to the boil. Transfer the pasta and sauce to a large baking dish and toss to coat. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. Top with the garlic ciabatta. Place under the grill for 5 minutes, or until the topping is golden.

Juice 1/2 the lemon. Cut the remaining lemon into wedges. In a medium bowl, combine 2 tsp lemon juice with 1 tbs olive oil. Season with salt and pepper and mix well. Add the remaining baby spinach leaves and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.