JC: Pumpkin Baked Pasta with caramelized onions and sage crumb topping : I had to read the recipe several times to grasp what exactly I was going to end up with and how to bring it all together. I got all of the ingredients though was not sure if the tofu was the type to crumble as I could not open the packet. It cost £1.57p for approximately 10oz of organic tofu from our local supermarket. I did not have time to visit the two health shops nearby where there might have been more tofu options. The same supermarket also had the canned pumpkin puree. I searched the canned veggies, but could not find it so went to the ‘help desk’. I told the lady that ‘Google’ said they stocked it. MMmmmmm she said but may be not at this branch!!. She rang the stores to find out more and YES they did stock it – but in the canned fruit section not the vegetable section. At £1.19p another value item.

So with the recipe on the table, a bunch of containers around the kitchen I set to work. Everything blitzed OK but it did not turn creamy. On checking with DL I think I should have blitz for much longer as she ended up with a smooth creamy ‘ricotta’ whereas mine was creamy but not smooth. The sage crumbs melt wonderful as they were swirled gently around the frying pan.

With the pasta cooked, I mixed it all together and turned it into the baking dish and spread the sage crumbs over the top. Whilst it was baking, I attacked the many containers, blitzers etc that I had used. That was the ‘negative’ side of this dish, but once out of the oven and on the plate – It looked and tasted WONDERFUL. I reheated a portion today in the microwave and added the ½ can of pumkin puree that was left. It tasted just as good. I would certainly do this again, may be for a Church lunch. Half the recipe, as I did was certainly enough for 4 if served with a salad and garlic bread.