- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Enjoy this hearty, comforting pasta bake – it's full of flavour with tender brisket and creamy pumpkin, and sure to please a crowd.
- Serves4
- Cook time4 hour 35 minutes
- Prep time10 minutes, + 5 mins cooling time
Ingredients
- 1 tbs olive oil
- 2kg Coles Australian No Added Hormones Beef Brisket Slow Cook
- 400g can Coles Simply Chopped Tomatoes
- 1/2 leek, pale section only, thinly sliced
- 1 beef-style stock cube
- 600g Kent pumpkin, peeled, seeded, chopped
- 250g Coles Penne Rigate Pasta
- 1 cup (120g) shredded tasty cheddar
- 1/3 bunch flat-leaf parsley, chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over high heat. Cook the brisket for 5 mins each side or until browned. Transfer to the bowl of a slow cooker. Add tomato, leek, stock cube and 1 cup (250ml) water. Cover and cook for 4 hours on high (or 8 hours on low) or until brisket is tender. (Alternatively, cook, covered, in a roasting pan in the oven at 150°C for 3 hours. Increase temperature to 180°C. Uncover and cook for 30 mins or until beef is golden and sauce thickens.)
Step 2
Use tongs to transfer brisket to a large bowl. Set aside for 5 mins to cool slightly. Remove and discard any fat. Use 2 forks to coarsely shred brisket. Transfer 1 cup (150g) brisket to an airtight container and place in the fridge to reserve for beef and pumpkin empanadas.
Step 3
Preheat oven to 200°C. Pour the sauce from slow cooker into a large saucepan with shredded brisket and pumpkin. Bring to the boil over high heat, then reduce heat to low. Simmer for 10 mins or until pumpkin is tender.
Step 4
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. 5. Stir pasta into the brisket mixture. Spoon the pasta mixture into an 8-cup (2L) ovenproof dish and sprinkle with the cheddar. Bake for 15 mins or until golden. Sprinkle pasta bake with parsley.
Recipe tip
COOK. STORE, SAVE.
Use it up: Got parmesan in the fridge? Feel free to use it instead of the cheddar here.
Pumpkin & brisket pasta bake
- Serves4
- Cook time4 hour 35 minutes
- Prep time10 minutes, + 5 mins cooling time
Ingredients
- 1 tbs olive oil
- 2kg Coles Australian No Added Hormones Beef Brisket Slow Cook
- 400g can Coles Simply Chopped Tomatoes
- 1/2 leek, pale section only, thinly sliced
- 1 beef-style stock cube
- 600g Kent pumpkin, peeled, seeded, chopped
- 250g Coles Penne Rigate Pasta
- 1 cup (120g) shredded tasty cheddar
- 1/3 bunch flat-leaf parsley, chopped
Description
Enjoy this hearty, comforting pasta bake – it's full of flavour with tender brisket and creamy pumpkin, and sure to please a crowd.
Method
Step 1
Heat oil in a large frying pan over high heat. Cook the brisket for 5 mins each side or until browned. Transfer to the bowl of a slow cooker. Add tomato, leek, stock cube and 1 cup (250ml) water. Cover and cook for 4 hours on high (or 8 hours on low) or until brisket is tender. (Alternatively, cook, covered, in a roasting pan in the oven at 150°C for 3 hours. Increase temperature to 180°C. Uncover and cook for 30 mins or until beef is golden and sauce thickens.)
Step 2
Use tongs to transfer brisket to a large bowl. Set aside for 5 mins to cool slightly. Remove and discard any fat. Use 2 forks to coarsely shred brisket. Transfer 1 cup (150g) brisket to an airtight container and place in the fridge to reserve for beef and pumpkin empanadas.
Step 3
Preheat oven to 200°C. Pour the sauce from slow cooker into a large saucepan with shredded brisket and pumpkin. Bring to the boil over high heat, then reduce heat to low. Simmer for 10 mins or until pumpkin is tender.
Step 4
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. 5. Stir pasta into the brisket mixture. Spoon the pasta mixture into an 8-cup (2L) ovenproof dish and sprinkle with the cheddar. Bake for 15 mins or until golden. Sprinkle pasta bake with parsley.