- 800g butternut pumpkin, peeled, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 145g packet Continental Value Pack Pasta & Sauce Creamy Bacon Carbonara
- 60g baby spinach leaves
- 35cm long white baguette (160g)
- 1/2 cup shredded parmesan
- 2 tablespoons finely chopped fresh parsley
- 1/3 cup olive oil
| - Pre-heat oven to 200°C
- Combine pumpkin, oil and garlic in a large bowl. Season with salt and pepper. Toss well coat. Place on a large oven tray lined with baking paper. Roast in a hot oven for 20-25 minutes, or until tender
- Prepare Pasta & Sauce according to stovetop directions on packet
- Add roasted pumpkin and spinach to cooked pasta in saucepan. Stir until spinach is wilted. Transfer to a greased ovenproof dish (6-cup capacity). Spread evenly
- Tear baguette into 1cm pieces. Mix in a medium bowl with parmesan, olive oil and parsley. Place over top of pasta
- Cook the pasta bake in same hot oven (200°C) for about 20 minutes, or until top is golden brown
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