Pasta with pumpkin
- RECIPE MAKES: 4
- PREP TIME: 15 min
- COOK TIME: 20 min
This might just be the easiest pasta dish ever! And, with lots of ways to add variety, a tasty main or side, is never far away.
Peel and roughly chop the pumpkin into chunks, then peel and finely chop the garlic.
Heat the oil in a medium sized saucepan, over medium heat. Add pumpkin, garlic, and chilli (if using), cover with a lid, and cook, 10min, until softened.
Meanwhile, prepare pasta in saucepan, as per manufacturer’s instructions, drain and return pasta to pan.
Mash softened pumpkin with the margarine/butter, season to taste with salt and pepper.
Stir mashed pumpkin through the warm pasta.
Serve warm with fresh basil and cheese.
PROTEIN FREE
TOP TIPS
If your protein allowance permits, try incorporating a very small amount of ricotta cheese through the mashed pumpkin. This goes beautifully with the fresh basil.
Try using a variety of herbs and spices, pumpkin goes well nutmeg, paprika, and rosemary.
- 600g Jarrahdale pumpkin
- 1 clove garlic
- 1 Tbsp olive oil
- ½ tsp chilli flakes (optional)
- 240g Mevalia Low protein penne pasta
- 1 Tbsp dairy free margarine or butter
- Salt and pepper, to taste
- Fresh basil, chopped (optional)
- Dairy free grated parmesan cheese (i.e., Biocheese Parmesano) (optional)
