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)

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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