Name: Pumpkin, Broccoli, and Cashew Pasta
Yield: 4 servings
Ingredients: 350 g spiral shaped pasta; 2 cups pumpkin, sliced into thin wedges; 2 teaspoons olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1 (375 ml) can evaporated low-fat milk; 1 tablespoon cornflour; 2 cups broccoli florets; 12 cup tasty low-fat cheese, low fat grated; 13 cup roasted cashew nuts

Servings: 4 persons

350 g spiral shaped pasta
2 cups pumpkin, sliced into thin wedges
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 (375 ml) can evaporated low-fat milk
1 tablespoon cornflour
2 cups broccoli florets
12 cup tasty low-fat cheese, low fat grated
13 cup roasted cashew nuts

1
Cook pasta according to packet directions.
2
Drain and cover to keep warm.
3
Place pumpkin in a saucepan over medium heat.
4
Simmer for 1 minutes and drain.
5
Heat oil in a saucepan over medium heat.
6
add onion, garlic, and pumpkin.
7
Cook, stirring, for 2 minutes.
8
add broccoli.
9
Combine evaporated milk and cornflour in a jug and pour over vegetables.
10
Bring to the boil.
11
Reduce heat to medium-low and simmer for 1 minute, stirring.
12
Remove from heat.
13
Add cheese and stir to combine.
14
Pour sauce over pasta, toss to combine and sprinkle with cashews, and a little black pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin, Broccoli, and Cashew Pasta

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