Roast Pumpkin, Herb & Walnut Pasta Bake

asplashofvanilla.com

Debbie Fenner

500g Kent pumpkin, peeled and cubed into bite-sized pieces

1 medium onion, halved then sliced medium thickness

3 to 5 cloves garlic, left whole in skins (to taste)

1 scant tablespoon fresh rosemary, chopped finely

30mls grapeseed oil

220g bow tie pasta (or any short pasta of your choice)

Sea salt and black pepper

24g walnuts, chopped

3 heaped tblspns chives, chopped

¼ cup fresh basil, chopped finely

60g cheddar cheese, grated coarsely

250mls light cooking cream

30g parmesan, grated finely

30mls extra virgin olive oil

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