Cheesy Tomato Pasta

Name: Cheesy Tomato Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 200 g pumpkin, cut into chunks; 2 carrots, cut into chunks; 200 g kumara, cut into chunks; 250 g wholemeal penne; 1 Tbsp olive oil; 2 garlic cloves, crushed; 2 cups button mushrooms, sliced; 1 cup spinach; 400 g can chopped tomatoes; handful fresh oregano, chopped; handful fresh basil leaves, chopped; 1 1/2 cups shredded light edam cheese

5 minutes + 20 minutes

Serves 4

Healthier Pasta

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Ingredients

200 g pumpkin, cut into chunks
2 carrots, cut into chunks
200 g kumara, cut into chunks
250 g wholemeal penne
1 Tbsp olive oil
2 garlic cloves, crushed
2 cups button mushrooms, sliced
1 cup spinach
400 g can chopped tomatoes
handful fresh oregano, chopped
handful fresh basil leaves, chopped
1 1/2 cups shredded light edam cheese

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Method

1. Steam pumpkin, carrot and sweet potato over a pot of boiling water for 15 minutes or until tender. Place in a blender, blitz until smooth and set aside.
2. Cook pasta according to packet instructions. Set aside.
3. Heat oil in a large saucepan over medium heat and sauté garlic for 1-2 minutes. Add mushrooms and spinach and sauté for a further 2 minutes or until spinach is wilted and mushrooms are tender.
4. Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
5. Divide pasta among serving bowls and top with pasta sauce and cheese.
Tip: Double the pumpkin, carrot and sweet potato for the purée and freeze half for later.
PER SERVE
• Energy 2176Kj • Protein 24g • Total Fat 17g • Saturated Fat 9g • Carbohydrates 62g • Sugars 15g • Sodium 411mg
Dietary and nutritional info supplied by NZ Nutrition Foundation