Roasted Pumpkin and Basil Orechiette Pasta
4Serves
EasyDifficulty
20 MINSPreparation
25 MINSCooking
Enjoy creamy pasta without the heaviness. The secret is to use evaporated milk to lend creaminess, it also packs a calcium and protein punch!
Ingredients
250g peeled pumpkin, cut into 2cm cubes
1 red onion, coarsely diced
olive oil spray
375 ml can evaporated milk
2 cloves garlic, crushed
1 1/2 cups fresh basil leaves, chopped
400g dried orecchiette pasta, cooked, drained and kept warm
1/3 cup finely grated parmesan
2 tablespoons toasted pine nuts
2 tablespoons finely grated parmesan, extra, for serving
fresh basil leaves and freshly ground black pepper, for serving
1 red onion, coarsely diced
olive oil spray
375 ml can evaporated milk
2 cloves garlic, crushed
1 1/2 cups fresh basil leaves, chopped
400g dried orecchiette pasta, cooked, drained and kept warm
1/3 cup finely grated parmesan
2 tablespoons toasted pine nuts
2 tablespoons finely grated parmesan, extra, for serving
fresh basil leaves and freshly ground black pepper, for serving
Method
- Place pumpkin and onion on a baking paper lined tray and spray with oil. Bake at 220°C for 15-20 minutes until tender and golden.
- Combine milk and garlic in a large saucepan and bring to the boil. Add basil, reduce heat and simmer for 1-2 minutes. Stir in pasta and vegetables, parmesan, pine nuts and gently toss to coat.
- Spoon into serving dishes and served topped with remaining pine nuts, extra cheese and basil leaves and pepper.