Cheesy Tomato Pasta

clock 5 minutes + 20 minutes bowl Serves 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
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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

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