Pumpkin and roasted baby tomato penne

Recipe from: 10 September 2010
pasta

Ingredients 14
Servings 2
Time 10 mins

Ingredients

  • Orgran rice and corn penne
  • 1
    onion, finely diced
  • 1
    packet diced pumpkin
  • 1/2
    tsp
    cinnamon
  • 1/4
    tsp
    fructose
  • 1/4
    tsp
    chilli flakes
  • 1
    cup
    good quality vegetable stock
  • 1/3
    cup
    rice, soya or coconut milk
  • Olive oil for frying
  • Herbal salt and black pepper to taste
  • 1/2
    punnet baby tomatoes, halved
  • 1/2
    tsp
    fructose
  • Drizzle of olive oil
  • Herbal salt and pepper
 

Method

20mins
 
Heat oven to 150°C.
Season tomatoes with salt, pepper and fructose and drizzle with olive oil.
Roast in the oven while everything else is cooking.
Put pasta onto boil, drain and set aside when al dente.
Fry onion and add pumpkin when onion is translucent.
Add cinnamon, fructose and chilli and stir.
Add vegetable stock and allow to simmer until stock has reduced.
Add rice milk and salt and pepper to taste.
When the pumpkin is tender, blend until smooth.
Serve over the pasta, sprinkled with roasted baby tomatoes.

For more of Leaine's kitchen's recipes click here.
 

Read more on: shallow-fry
 

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