Pumpkin-pasta gratin

Ingredients

• 450 g Penne, made from brown rice
• 1 pcs Onion, finely chopped
• 6 clove Garlic, crushed and minced
• 1 tbsp Olive oil
• 2 tsp Rosemary, fresh, choppped
• 450 g Pumpkin, peeled, cubed
• 90 g Parmesan
• 20 g Ginger root, peeled, mashed
• 2 tbsp Vinegar
• 1 tbsp Black pepper, ground
• 1 tsp Salt
• 2 tsp Chilli sauce
• 1 tbsp Soy sauce
• 1 tbsp Canola oil

Method

1. Prepare the ginger-garlic paste by using up 2 cloves garlic and ginger root, mashing and blending together.
2. Marinate the pumpkin cubes in ginger-garlic paste, salt, pepper, soy sauce, chilli sauce, and vinegar for up to 4 hrs. Once done, add 2 tbsps oil to a skillet and pour the mixture in the pan. Keep stirring until pumpkin turns tender. Mash with fork.
3. Preheat oven to 200°C.
4. Oil a casserole dish with canola oil.
5. Cook pasta according to package instructions, but drain 2 minutes earlier than recommended.
6. In a large skillet with tall sides, heat the olive oil.
7. When the olive oil is hot, but not smoking, add the onion, stir to coat with oil, then cover.
8. Once the onion has released its liquid (2-3 minutes), uncover and cook until onions begin to turn slightly golden.
9. Add garlic and continue to cook until both garlic and onions are golden.
10. Add 1 teaspoon of rosemary to onions and garlic then stir.
11. Add pumpkin purée and 360ml of water to onion mixture then stir until evenly combined.
12. Allow sauce to simmer, covered, for five minutes.
13. When pasta is drained, add it and the 120g shredded parmesan to the pumpkin mixture in the large skillet then stir until everything is evenly mixed.
14. Pour the pasta mixture into prepared casserole dish.
15. Sprinkle on top the remaining grated parmesan, and remaining teaspoon of rosemary.
16. Bake until cheese begins to turn golden-brown, about 20-25 minutes.