Whip up a tasty meal for meat-free Monday with this Creamy pumpkin and mushroom pasta recipe. It’s full of flavour and ready in no time!
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
800g Kent pumpkin, seeded, peeled, cut into 2cm pieces
375g rigatoni
300g brown mushrooms, thickly sliced
3 spring onions, thinly sliced
2 tbs plain flour
1½ cups (375ml) milk
100g baby spinach leaves
1 cup (80g) finely grated parmesan
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange pumpkin on lined tray. Spray with olive oil spray. Bake for 20 mins or until tender.
Step 2
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Step 3
Generously spray a large non-stick frying pan with olive oil spray. Place over high heat. Add the mushroom and half the spring onion and cook, stirring, for 3 mins or until the mushroom is just tender. Add flour and cook, stirring, for 1 min or until grainy. Gradually add the milk. Cook, stirring constantly, for 5 mins or until the sauce boils and thickens.
Step 4
Add the pasta, pumpkin, spinach and three-quarters of the parmesan to the mushroom mixture in the pan. Stir to combine. Sprinkle with remaining spring onion and parmesan to serve.
