This creamy pumpkin and pasta will fill you up, but is also lower in fat and calories. It is the perfect cure to your Sunday-itis and those impending Monday blues. Possessing the right mix of softness, crunch and creaminess, makes this pasta a definite family favourite. I like my food to be a tad bit on the spicy side, so if that's you then feel free to add a kick of red pepper flakes when frying your kale.
Ingredients
500g peeled butternut pumpkin, cut into 4cm pieces
Dried chilli flakes, to taste
250g spiral spelt pasta
2 bunches broccolini, trimmed, cut into 4cm lengths
2 teaspoons extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, thinly sliced
1 teaspoon finely grated lemon rind
1 tablespoon chopped fresh sage
100g trimmed kale leaves, roughly chopped
125ml (1/2 cup) Philadelphia Light Cream for Cooking
Baby parsley leaves, to serve (optional)
Half a kilo cooked garlic prawns (optional)
Method
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray. Sprinkle with chilli flakes. Spray lightly with olive oil. Bake for 25 minutes or until golden and tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, adding broccolini for the last 2 minutes of cooking time. Drain. Return to saucepan.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, lemon rind and sage. Cook for 1 minute or until aromatic. Add the kale and cook, stirring, for 2 minutes or until wilted.
- Add the kale mixture and roasted pumpkin to the pasta. Add in the cream and toss to combine. Season. Divide among plates and sprinkle with parsley and top with prawns, if using.
