Creamy Pumpkin Pasta



- 500g pasta
- 1/2tbsp olive oil
- 4 cloves of garlic, minced
- 1 brown onion, finely diced
- 200g carrots, finely diced
- 600g bell peppers, finely diced
- 1tsp dried herb
- 1/2tsp salt
- 1/2tsp hot chilli powder
- 425g pumpkin puree from can
- 160g sweet corn drained from can
- 300ml almond / soy / skimmed milk

1 Add oil to a preheated high sided saute pan. Saute garlic and onion for 3 minutes. Then, add carrots and bell peppers. Cook for 6 minutes. Season with herb, salt, and chilli powder. Meanwhile, cook pasta in a pot according to package instructions.

2 Add pumpkin puree, sweet corn, and skimmed milk to the pan of veggies. Stir well. Cook for another 6 minutes.

3 Toss cooked and drained pasta with the creamy pumpkin sauce. Serve hot and ENJOY!

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