Cheesy pumpkin and cauli pasta bake

This is a veggie, pasta version of the Cheesy Pumpkin, Cauliflower and bacon bake.

One and a half kg of pumpkin, peeled and chopped into 3cm pieces

extra virgin olive oil

2 large onions, roughly chopped

8 cloves garlic, roughly chopped

2 stalks rosemary, leaves finely chopped

2 tsp dried orgenao

pinch chilli flakes

1 head cauliflower, chopped into small florets

1 cup fresh breadcrumbs (or half a cup of dried)

400g dried pasta

For the sauce:

75g butter

1/3 cup plain flour

2 cups warm milk

2 cups grated cheese (edam, colby, mild etc)

Preheat the oven to 180C fan bake (190C regular) and grease a 30cm x 20cm baking dish.

Place the pumpkin pieces on a roasting try and drizzle generously with extra virgin olive oil. season with salt and pepper and toss to coat evenly. Bake for 20 mins until almost cooked and with a bit of colour.

Whilst the pumpkin is cooking, add 2 tsp oil to a large frying pan over a medium heat. Add the onion and cook, stirring for about 15 mins until its soft and starting to colour. Stir in the garlic, rosemary, oregano and chilli flakes and cook for another minute. Add the cauliflower and cook for 10 mins until it starts to soften. Season with salt and pepper to taste. Remove from the heat.

Whilst the cauliflower is cooking, add the pasta to a pan of salted boiling water and cook according to the packet instructions.

Make the sauce: place butter in a medium saucepanover a medium-low heat. When melted, add the flour and cook, stirring, for a few minutes until pale but not browned. Remove from the heat and slowly pour in the milk, whisking all the time. Replace over the heat, stir in three quarters of the cheese and season to taste with salt and pepper.

Combine the sauce and rosted pumpkin with the pasta and cauliflower mix and pour into the baking dish. Sprinkle the remaining cheese over the top and finish with sage leaves.

Toss the breadcrumbs in a bowl with 2 tbsp of hte olive oil and a pinch of salt and sprinkle on top of the cheese.

Bake uncovered in the oven for 35-40 mins, or until golden and bubbling, and the cauliflower is tender. We served this with a rocket salad.