Yields: 6 servings
Ingredients
Directions
- Preheat the oven to 220C (fan forced)
- Place the pumpkin/sweet potato in a baking dish and drizzle with one tablespoon of olive oil and roast until the vegetables soft and golden
- At the same time boil the pasta until al dente and drain
- In a bowl add breadcrumbs, stock, and the rest of the olive oil, mix until breadcrumbs dissolve then add asparagus, pumpkin, mixed herbs, add pasta and mix 100 grams of the cheese through
- Place in a baking dish and heat through for 30 minutes finish off with the last 50 grams of cheese on top of the dish for 10 minutes until melted
- Serve with salad or steamed greens