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Creamy pumpkin and mushroom pasta recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a lighter, yet indulgent dish with milk and cheese instead of cream for a guilt-free delight that tastes just as rich!
Ingredients:
  • 800g Kent pumpkin, seeded, peeled, cut into 2cm pieces
  • 375g rigatoni pasta
  • 300g brown mushrooms, thickly sliced
  • 3 spring onions, thinly sliced
  • 40.00 ml plain flour
  • 100g baby spinach leaves
  • 80g parmesan
Instructions:
  • Preheat the oven to 200°C. Line a large baking tray with baking paper, then place the pumpkin on it. Give the pumpkin a light coating of olive oil spray. Bake for 20 minutes, or until the pumpkin is tender.
  • Cook the pasta in a large saucepan of boiling water according to the package instructions until it's al dente. Drain the pasta.
  • Spray a large non-stick frying pan generously with olive oil spray and heat over high heat. Add mushrooms and half of the spring onions. Stir and cook for 3 minutes until mushrooms are just tender. Sprinkle flour, stir, and cook for 1 minute until grainy. Slowly pour in the milk. Stir constantly and cook for 5 minutes until the sauce boils and thickens.
  • Combine pasta, pumpkin, spinach, and three-quarters of the parmesan with the mushroom mixture in the pan. Stir well. Garnish with remaining spring onion and parmesan before serving.

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