Pumpkin, Broccoli, and Cashew Pasta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe came from a magazine. I have not tried it yet. Ingredients:
350 g spiral shaped pasta |
2 cups pumpkin, sliced into thin wedges |
2 teaspoons olive oil |
1 onion, chopped |
2 garlic cloves, crushed |
1 (375 ml) can evaporated low-fat milk |
1 tablespoon cornflour |
2 cups broccoli florets |
1/2 cup tasty low-fat cheese, low fat grated |
1/3 cup roasted cashew nuts |
Directions:
1. Cook pasta according to packet directions. Drain and cover to keep warm.
2. Place pumpkin in a saucepan over medium heat. Simmer for 1 minutes and drain.
3. Heat oil in a saucepan over medium heat. add onion, garlic, and pumpkin. Cook, stirring, for 2 minutes. add broccoli.
4. Combine evaporated milk and cornflour in a jug and pour over vegetables. Bring to the boil.
5. Reduce heat to medium-low and simmer for 1 minute, stirring. Remove from heat.
6. Add cheese and stir to combine. Pour sauce over pasta, toss to combine and sprinkle with cashews, and a little black pepper.
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