A Delicious Vege Version of A Slow-Cooked Saucy Pasta Ragu
All the delicious ingredients you'll need!
Grate the carrots and pumpkin - this way they cook quicker and it helps give you that delicious texture that makes ragu so desirable.
Bake with tortilla chips to add some crunch to your carrot chilli con carne and lots of mozzarella cheese.
Carrot and Pumpkin Pasta Bake
For The Carrot and Pumpkin Pasta Sauce:
1 onion, sliced
¼ cup tomato paste
1 packet Knorr Naturally Tasty Chilli Con Carne
1 bag medium carrots, grated
1 small pumpkin, grated
1 can cherry tomatoes
½ cup red wine (optional – substitute with water)
½ cup water
3 tablespoons sour cream
2 flour tortillas
2 tablespoon butter
½ cup mozzarella
For the pasta bake
½ packet penne pasta
1 cup mozzarella
To make the tortilla chips, preheat the oven to 180’c. Brush the tortillas in butter, sprinkle with ¼ of the Knorr Naturally Tasty Chilli Con Carne mix and cheese. Place in the oven and cook until golden and crispy.
Add the onion and a little oil to a pan heated to medium. Cook until soft, then add the tomato paste and cook for 1 minute. Add ¾ of the packet of Knorr Naturally Tasty Chilli Con Carne mix and mix well. Then add the red wine and cook for 1 minute until reduced. Then add the grated carrot, pumpkin, canned tomatoes and water and cook for 10 minutes until reduced and the carrots are soft. Lastly stir in the sour cream.
While the carrots are cooking, cook the penne pasta as per packet instructions and then place in an oven-proof dish. Top with carrot and pumpkin pasta sauce, crumbled tortilla chips and mozzarella cheese. Bake for 10 minutes until the cheese has melted and the dish warmed through.