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Preheat the oven to 425 degrees. Cut the pumpkin in half and remove the seeds.
Place the pumpkin cut side down on a cutting board and use a veggie peeler, peel the skin off while holding the pumpkin with your other hand firmly. Turn the pumpkin as you go peeling it.
Cut up the pumpkin into slices and then cut each slice into inch cube pieces.
On a parchment lined baking sheet, add the pumpkin cubes and quartered mushrooms and season them with salt, fresh thyme and olive oil. Toss and roast them for 20-25 minutes until the pumpkin is tender.
In the meantime, cook the Barilla pasta according to package instructions, making sure to remove it 3 minutes earlier as it will bake in the oven.
In an oven-safe plate, about 9 inches by 1 inch and 2 inches deep, add the fresh kale, roasted pumpkin and mushrooms, cooked pasta, cream, seasoning and toss well. Top the pasta with some brie cheese (optional) and bake uncovered for 15 minutes.
Remove the baked pasta from the oven, sprinkle some Parmesan cheese if desired, extra fresh thyme leaves, chilli flakes if you’d like and serve right away! Enjoy :)