Pumpkin Pasta Bake

• 1 x 500g bag of instant pasta spirals (I like to use the gluten free ones)
• 500g kent pumpkin
• 50g pine nuts
• 1 small brown onion
• 1 stick celery
• 60g baby spinach leaves
• 200ml single or pouring cream
• 100g fetta cheese, crumbled
• 100g Shredded mozzarella cheese

1. Preheat oven to 350F
2. 1. Remove skin and dice pumpkin, place in pot of water and boil until tender. Drain the water and mash the pumpkin. Set aside.
3. 2. Peel and finely chop the onion, place in heated frying pan with a splash of olive oil, pine nuts and chopped celery. Cook until the onion is tender and the pine nuts are lightly browned, about 3-4 minutes. Add onion mixture to mashed pumpkin but do not stir it in at this stage.
4. 3. Cook the pasta in boiling water according to instructions, usually about 9 minutes, drain.
5. 4. Add the pumpkin and onion mixture to the pasta along with the fetta, baby spinach and cream, stir lightly trying not to let the pasta break up too much.
6. 5. Pour pasta mixture into a baking dish, sprinkle mozzarella over the top and cook until the cheese is melted and lightly browned.
7. 6. Serve and eat!

nuts, brown onion, celery, baby spinach leaves, pouring cream, fetta cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/pumpkin-pasta-bake-50086124 (may not work)