Pumpkin and Pinenut Pasta

  • cooking time
    10 m
  • calories per serve
    361 cal
  • serves
    6
375 g
penne pasta
spray oil for cooking
2 cups
chopped pumpkin (280g)
1 small
onion chopped (80g)
1 small
red capsicum chopped (150g)
375 ml
NESTLÉ CARNATION Creamy Evaporated Milk
1 tbsp
cornflour
2 tsp
wholegrain mustard
1/2 cup
basil leaves roughly chopped (20g)
1/4 cup
toasted pine nuts (40g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
209 g
1510
12.8
9
0.9
55
1
82
3.5
-
Average Quantity
per:
100 g
722
6
4
-
26
-
39
2
-

Method

  1. cook pasta according to directions on packet, drain, keep warm.

  2. heat a frying pan over high heat; spray with oil; add pumpkin, cook until golden brown. add onion and capsicum, cook a further 2 minutes.

  3. blend 2 tablespoons NESTLÉ CARNATION soy creamy evaporated milk with cornflour; add to pan with remaining milk and mustard, bring to the boil stirring, simmer 1 minute. add pasta, basil and half the pinenuts, cook just until heated through; serve topped with remaining pinenuts.

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