Go Back

Roasted Pumpkin Pasta

Prep Time 30 minutes
Cook Time 30 minutes
Course dinner|lunch
Servings 4
Calories 211 kcal

Ingredients
  

Ingredients

  • 1 cup Whole wheat pasta,boiled
  • 2 cups Red pumpkin,peeled and cubed
  • ½ cup Onion, chopped roughly
  • 1 cup Broccoli, chopped
  • ½ cup Boiled sweet corn
  • 2 Garlic cloves, minced
  • 1 cup Almond milk/regular milk/skim milk
  • 1 tbsp Chilli flakes
  • Pepper to taste
  • Nutmeg to taste
  • 1 tbsp Oil
  • Salt to taste

Instructions
 

  • Season pumpkin and onion with salt, pepper, and nutmeg in a pan with oil.
  • Allow it to cook until it is soft.
  • In a food processor or blender, combine the pumpkin and onion. Blend in the water and almond milk until smooth.
  • Add oil, garlic, and red pepper flakes to a large sauce pot over medium heat.
  • Cook, stirring occasionally, for about 1 minute, or until aromatic. Cook for 2 minutes after adding the broccoli, then add the pumpkin puree and bring to a low simmer, stirring regularly.
  • Stir in the cooked pasta and serve immediately

Notes

Highlights:
  • Whole wheat pasta is packed with nutrients such as complex carbs, protein, fiber, iron, magnesium, and zinc.
  • Broccoli and Pumpkins are good source of fibre
  • This recipe has milk, which is contributing good quality proteins
NUTRIENT VALUES PER SERVING
Energy
211 kcal
Carbohydrate
28 g
Protein
4 g
Fat
6 g
Calcium
55.7 mg
Iron
0.05mg
Total Fibre
5 g
Soluble Fibre
1.1 g