Broccoli and Pumpkin Pasta

Posted on April 12, 2014 by Bettina Kaiser

Ingredients:

• 200g Broccoli , 1 small broccoli cut into florets
• 250g Pumpkin , cut into 1 cm pieces
• 1/2 onion, sliced
• 250g Bow Tie Pasta
• 3 cloves garlic crushed
• 1 tablespoon olive oil
• 1 small can (185g) evaporated milk light and creamy
• Basil leaves torn (approx 12 large)
• 1/2 cup water
• Pepper
• Grated Parmesan Cheese (optional)

Recipe Method:

1. Preheat oven to 180C.
2. Place cut pumpkin on oven tray lined with baking paper and drizzle a tiny amount of olive oil and mix around so all of the pumpkin is coated.
3. Bake in oven for around 20 mins until softened.  Take out and set aside.
4. Cook your pasta as per instructions.
5. Heat oil in large non stick pan and cook onion for 5 mins. Then add 1/2 cup water into pan and place your broccoli florets in the pan and cover with lid on med heat and simmer for 5 mins.  Add crushed garlic and stir for 1-2 mins.
6. Add Evaporated milk to pan and once simmering add pumpkin, pasta and basil leaves and stir until all coated.  Grind pepper and keep stirring.
7. Take off heat and add parmesan cheese and serve.