THE DAIRY KITCHEN
Roasted Pumpkin and Basil Orechiette Pasta
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
25 MINS
This high calcium, reduced fat creamy sauce makes eating pasta much more healthier and tasty!
Ingredients
250g peeled pumpkin, cut into 2cm cubes1 red onion, coarsely diced
olive oil spray
375 ml can reduced fat 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
Handy Tips
Chop basil just before adding to the milk, to prevent it browning on standing.
Nutrition (per serve)
| Energy (kj) | 2417 |
| Sugars (g) | 14.1 |
| Protein (g) | 26.8 |
| Dietry Fibre (g) | 5.1 |
| Fat Total (g) | 13.6 |
| Sodium (mg) | 303 |
| Saturated (g) | 5 |
| Calcium (mg) | 474 |
| Carbohydrates (g) | 84 |
| Iron (mg) | 2.2 |
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.
