Pumpkin, Broccoli and Cashew Pasta
Ingredients
350g spiral pasta
2 cups (280g) chopped pumpkin
1 tbsp oil
1 small (80g) onion, chopped
2 cloves garlic, crushed
375mL can light evaporated milk
1 tbsp cornflour
2 cups (160g) broccoli florets
½ cup (60g) reduced fat grated cheddar cheese
½ cup (75g) cashews, toasted
Step by step
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Instructions
- Place pumpkin in boiling water, simmer 1 minute; drain.
- Heat oil in a frying pan over medium heat, add onion, garlic and pumpkin, cook stirring 2 minutes.
- Blend 2 tablespoons light evaporated milk and cornflour; add to pan with remaining milk and broccoli, bring to boil, stirring constantly, simmer 1 minute. Add pasta, cook just until heated through; remove from heat, stir in cheese and sprinkle with cashews.
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