Roasted garlic and pumpkin macaroni

Serves: 4
Time to make: 35 mins
( Hands-on time: 10 mins )

Total cost: $ 12.00 / $ 3.00 per serve

(at time of publication)

Ingredients

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 trim milk
⅔ cup freshly grated reduced-fat cheddar cheese

Instructions

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.