THE DAIRY KITCHEN
Roasted Pumpkin and Basil Orechiette Pasta
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
25 MINS
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 cubes1 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.
