Tomato & White Bean Casserole with Roast Pumpkin Pangrattato

Tomato & White Bean Casserole with Roast Pumpkin Pangrattato

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 28, 2019.



  • 1 leek
  • 1 carrot
  • 1 parsnip
  • 1 can cannellini beans
  • 1 clove minced garlic
  • 2 Tbsp chopped thyme leaves
  • 1 Tbsp chopped rosemary leaves
  • 1 can chopped tomatoes
  • 1 cup vegetable stock


  • 400g pumpkin
  • 1 clove minced garlic
  • 1 bunch parsley
  • 1 cup panko breadcrumbs

To Serve

  • 1 pack caper aioli

Have Handy

  • oil
  • pepper
  • salt
  • chilli flakes


  1. Prep veggies Preheat oven to 230ºC. Thinly slice leek; dice carrot and parsnip 1cm; drain and rinse beans.
  2. Cook veggies Toss pumpkin on a lined oven tray with a drizzle of oil and season. Roast for about 15 minutes, until tender.
  3. Heat a drizzle of oil in a large fry-pan on high heat and cook leek, carrot and parsnip with ½ tsp salt for about 6 minutes, stirring occasionally, until browned and softened. When vegetables have cooked, reduce heat to medium and add first measure of garlic, thyme and rosemary. Cook a further 1-2 minutes, until fragrant.
  4. Finish casserole Add canned tomatoes, beans, stock and a couple pinches of chilli flakes and simmer for about 10 minutes, until thickened. Season to taste.
  5. Make pangrattato Combine second measure of garlic, parsley, breadcrumbs and drizzle of oil in a small bowl with a pinch of salt. When pumpkin has cooked, sprinkle with breadcrumb mix and return tray to oven for 3-4 minutes, until breadcrumbs are golden and crunchy.
  6. Serve casserole topped with roast pumpkin pangrattato and a dollop of caper aioli.

Nutritional Information

Energy 2174 kj
520 kcal
Protein 15.0g
Carbohydrate 56.0g
Fat 31.0g