Cheesy Tomato Pasta
Sneak some veges into dinner time with this simple pasta dish!
Ingredients
- 200g pumpkin, cut into chunks
- 2 carrots, cut into chunks
- 200g sweet potato, cut into chunks
- 250g wholemeal penne
- 1 Tbsp olive oil
- 2 garlic cloves, crushed
- 2 cups of button mushrooms, sliced
- 1 cup spinach
- 400g can chopped tomatoes
- Handful fresh oregano, chopped
- Handful fresh basil leaves, chopped
- 1½ cups shredded light tasty cheese
Method
- 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.
- Cook pasta according to packet instructions. Set aside.
- 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.
- Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
- Divide pasta among serving bowls and top with pasta sauce and cheese.
Handy Tips
Double the pumpkin, carrot and sweet potato for the purée and freeze half for later!
