Broccolini and Pumpkin Mac+Cheese

Finger, Fork & Knife

A wholesome bowl of pasta featuring sturdy little orecchiette ears enveloped in a light two-cheese yoghurt sauce, and flecked with a medley of mustard seeds, nuggets of roasted pumpkin, cherry tomatoes and lemon zest. Topped with a crunchy crust made from sourdough bread, broccolini and parsley whizzed in a processor with a lug of olive oil. It’s my take on mac+cheese and simply perfect for a drizzly autumn evening.

1 small butternut pumpkin, peeled, seeded and chopped into small cubes

Good quality olive oil

½ bunch flat-leaf parsley, stems removed

1 thick slice of sourdough bread, stale or dried out in the oven

2 bunches of broccolini, heads roughly chopped, hard woody stems removed

2 tbsp thick Greek yoghurt

¼ cup good quality goat’s cheese

¼ cup fresh mozzarella, shredded or torn

2 cups cherry tomatoes

1½ cups dried orecchiette pasta

2 tsp wholegrain mustard

Sea salt

Freshly ground black…

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