Pumpkin, Broccoli, And Cashew Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 350 g spiral shaped pasta
• 2 cups pumpkin, sliced into thin wedges
• 2 teaspoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 (375 ml) can evaporated low-fat milk
• 1 tablespoon cornflour
• 2 cups broccoli florets
• 1/2 cup tasty low-fat cheese, low fat grated
• 1/3 cup roasted cashew nuts

Recipe

• 1 cook pasta according to packet directions. drain and cover to keep warm.
• 2 place pumpkin in a saucepan over medium heat. simmer for 1 minutes and drain.
• 3 heat oil in a saucepan over medium heat. add onion, garlic, and pumpkin. cook, stirring, for 2 minutes. add broccoli.
• 4 combine evaporated milk and cornflour in a jug and pour over vegetables. bring to the boil.
• 5 reduce heat to medium-low and simmer for 1 minute, stirring. remove from heat.
• 6 add cheese and stir to combine. pour sauce over pasta, toss to combine and sprinkle with cashews, and a little black pepper.