Roasted garlic and pumpkin macaroni

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

6 cloves garlic, unpeeled
700g peeled, deseeded pumpkin, cut in 2.5cm pieces
1 red capsicum, sliced
300g macaroni pasta
1 tablespoon reduced-fat spread
2 tablespoons flour
2 cups skim milk
⅔ cup freshly grated reduced-fat cheddar cheese

Instructions

Stay Awake

1 Preheat oven to 180°C. Place garlic, pumpkin and capsicum on a baking tray. Bake for 15 minutes or until tender. Remove and set aside to cool.

2 Meanwhile, in a large saucepan cook pasta following packet directions until tender. Drain.

3 Melt spread in a medium-sized pan over a medium heat. Add flour and cook for 30 seconds. Gradually whisk in milk until smooth. Bring to the boil then whisk for 5 minutes or until mixture thickens.

4 Remove from heat. Squeeze garlic from skins and discard. Add garlic to sauce along with pasta and half of the cheese. Stir to coat.

5 Spoon pasta mixture into a 2L-capacity ovenproof dish. Gently stir in pumpkin and capsicum. Sprinkle with remaining cheese. Grill for 5-7 minutes or until golden then serve.

Variations

Make it gluten free: Use gluten-free pasta and use rice flour instead of wheat flour.

HFG tip

This recipe freezes well — for up to 2 months. When ready to use defrost in fridge and bake for 15-20 minutes.

Nutrition Info (per serve)

Calories 479 cal

Kilojoules 2010 kJ

Protein 23 g

Total fat 9 g

Saturated fat 5 g

Carbohydrates 75 g

Sugar 13 g

Dietary fibre 7 g

Sodium 270 mg

Calcium 400 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.