Real Food Rating

Creamy Cheese and Pumpkin Pasta Bake

May 16, 2025

35 mins

easy

Serves 8

Indulge in the flavours of this irresistible and warm cheesy pumpkin pasta. This comforting dish combines the creamy richness of pumpkin puree with the savoury goodness of cheese, resulting in a satisfying meal that is perfect for cozy evenings. The addition of tofu also ensures that, unlike other cheese and pasta dishes, your child will receive a whammy of protein and calcium in just one meal. Whether you’re a fan of traditional mac and cheese or simply looking to expand your family’s repertoire and explore new ingredients in a familiar way, this cheesy pumpkin pasta is sure to become a favourite. Let’s dive into the recipe and discover how to create this easy dish.

 

DIETARY: VEG, EF, NF

ALLERGENS: Wheat, Dairy, Soy

AGE GROUP: 8 months+

SERVES: 8

PREP: 15 mins

COOK: 15-20 mins

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
250g wholegrain spirals
1 1/2 tbsp unsalted butter
1 tbsp arrowroot
2 garlic cloves, peeled and finely minced
2 cups milk of choice
1 1/2 cup roasted pumpkin
680g silken tofu
2 cups grated cheese
1 cup baby spinach, rinsed and chopped
Equipment
Stick-blender or High-speed blender (Vitamix)

Directions

1.
Preheat oven to 180°C.
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2.
Cook pasta according to packet instructions. Rinse and set aside.
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3.
In a large pot, melt butter over medium heat.
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4.
Once melted, add arrowroot and whisk until well incorporated.
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5.
Add garlic and cook for approx. 2 mins.
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6.
Add milk and cook, stirring continuously for 2-3 mins or until it thickens up.
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7.
Add pumpkin, tofu and half of the cheese and whisk to combine. Using a stick blender, blend sauce until smooth. Alternatively, place the sauce into your blender and blend until smooth and creamy.
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8.
Add spinach and cooked pasta and stir until everything is coated in the sauce evenly.
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9.
Place into a large casserole dish, sprinkle with the rest of the cheese and bake in the oven for 15-20 min or until golden. Alternatively, you can grill it for 8-10 min.
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze leftover sauce for up to 4 months.
Allergies: For a dairy-free version: Swap butter for olive oil and milk for coconut, soy or oat milk and cheese for 1 cup of nutritional yeast. For a gluten-free version: Swap wholegrain spirals for gluten-free pasta of choice.
Easy ingredient swaps: Swap pumpkin for sweet potato.
Additional boosters: Add spinach to the sauce before blending.
Baby-friendly version: Serve mashed or cut into finger food-sized pieces.
For fussy eaters: Serve the meal deconstructed: Pasta, pumpkin cubes, tofu and cheese.
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