Pumpkin Cauliflower Pasta Bake

Nutty Gouda perfectly complements the sweetness of pumpkin in this stick-to-your-ribs vegetarian main.

Ingredients

• 8 oz. rotini pasta
• 1 (15 oz.) can pumpkin
• 1 (12 oz.) pkg. frozen cauliflower florets, thawed, drained
• 1½ cups shredded Gouda cheese
• 2 scallions, sliced
• ¼ cup roughly chopped fresh parsley

Instructions

1. Heat oven to 400°F. Coat 2 qt. baking dish with cooking spray. Cook pasta according to package directions; reserve 1½ cups pasta cooking liquid. Drain pasta; return to pot.
2. Toss pasta with pumpkin and reserved pasta liquid; stir in cauliflower, 1 cup cheese and scallions. Transfer to baking dish. Top with remaining ½ cup cheese. Bake until heated through, 20 min. Top with parsley.