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Pumpkin and Brussels Sprouts Pasta Bake
Ingredients
  • 600g pumpkin, peeled and cut into 2cm chunks
  • 2 tsp olive oil, plus extra for drizzling
  • 350g penne pasta
  • ½ x 400g tin cannellini beans, drained and rinsed
  • 150g mixed cheddar and mozzarella (we used ready-grated)
  • 300ml good quality vegetable stock
  • 40g fresh breadcrumbs
  • 200g brussels sprouts, halved or shredded
  • 2 garlic cloves, crushed
  • Small handful fresh sage leaves, finely sliced
Steps
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