Ingredients
- 2 teaspoons olive oilÂ
- 1 onion, finely choppedÂ
- 350 g diced, peeled, pumpkinÂ
- 250 g small wholemeal pasta spiralsÂ
- 2 cups milk Â
- 1½ cups reduced salt vegetable stock Â
- 2 zucchini, gratedÂ
- 1 cup grated tasty cheeseÂ
Method
Step 1
Heat oil in large pot over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until light golden. Add pumpkin and 2 tablespoons water. Cook, stirring, for a further 2 minutes.Â
Step 2
Stir in pasta, milk, stock and ½ cup hot water and bring to a simmer. Reduce heat and simmer, uncovered, stirring occasionally, for 8 minutes. Â
Step 3
Stir in zucchini. Simmer, stirring occasionally, for a further 2-3 minutes or until pasta and vegetables are tender and sauce is thick and creamy. Â
Step 4
Remove from heat, gradually add cheese, stirring until melted between additions. Serve seasoned with freshly ground pepper. Â
Tips Â
- For a shortcut, buy packaged diced pumpkin from the fresh fruit and vegetable section in major supermarkets.Â
- Adding cheese gradually, off the heat, prevents mixture separating. Â
- Serve with a crisp garden salad on the side for extra veggies.Â
- Replace wholemeal pasta spirals with any type of small wholemeal pasta.Â
