- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 2 serves veg or fruit
Indulge in the comforting embrace of pumpkin-infused pasta, delicately coated in creamy goat’s cheese, creating a harmonious blend of autumnal flavours.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 2 x 350g pkts Coles Finest Butternut Pumpkin & Three Cheese Girasoli
- 250g cherry tomatoes
- 130g roasted peppers (capsicum), drained
- 140g pkt Coles Australian Chopped Kale
- 110g goat’s cheese, crumbled
Nutritional information
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
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) cooking liquid.
Step 2
Preheat grill on high. Heat a greased heavy-based flameproof frying pan over medium-high heat. Cook tomatoes, stirring, for 3 mins or until tomatoes begin to collapse. Add pasta, capsicum, kale and reserved cooking liquid and cook for 1 min or until kale begins to wilt. Top with goat’s cheese.
Step 3
Cook under the grill for 2-3 mins or until starting to brown and cheese is slightly melted. Season.
Recipe tip
COOK STORE SAVE.
Swap me: You can also use 2 x 325g pkts 25 Degrees South Native Pumpkin Ricotta Ravioli.
Smart swap: Danish fetta works just as well as goat’s cheese if you have it in the fridge.
Pumpkin pasta with goat’s cheese
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 2 x 350g pkts Coles Finest Butternut Pumpkin & Three Cheese Girasoli
- 250g cherry tomatoes
- 130g roasted peppers (capsicum), drained
- 140g pkt Coles Australian Chopped Kale
- 110g goat’s cheese, crumbled
Description
Indulge in the comforting embrace of pumpkin-infused pasta, delicately coated in creamy goat’s cheese, creating a harmonious blend of autumnal flavours.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) cooking liquid.
Step 2
Preheat grill on high. Heat a greased heavy-based flameproof frying pan over medium-high heat. Cook tomatoes, stirring, for 3 mins or until tomatoes begin to collapse. Add pasta, capsicum, kale and reserved cooking liquid and cook for 1 min or until kale begins to wilt. Top with goat’s cheese.
Step 3
Cook under the grill for 2-3 mins or until starting to brown and cheese is slightly melted. Season.