Ingredients
- 250g Pulse Pasta
- 2 cups pumpkin, cut into small chunks
- 1 bunch broccolini, cut into 2cm lengths
- 1 tbsp olive oil
- 1 cup cottage cheese to serve (can sub for feta, ricotta or vegan alternative of your choice)
Pesto
- 2 cups baby spinach
- 1 bunch basil (stalks removed)
- 1 cup cashews, soaked for 30 mins
- Juice of 1 lemon
- 1 small clove garlic
- 1 tbsp olive oil
- 1 tbsp water
- 1 tsp salt
Method
- Preheat the oven to 180ºC.
- Lay the pumpkin and broccolini on a lined tray, drizzle with 1tbsp olive oil and place into the oven for approximately 25 minutes, or until pumpkin is cooked through.
- In a blender or food processor, add the spinach, basil leaves, cashews, lemon juice, garlic, olive oil, water and salt. Blend until smooth.
- While the pumpkin and broccolini are in the oven, cook the pulse pasta as per directions on the box.
- Drain the pasta then stir through the pesto, pumpkin and broccolini. Serve with a few dollops of cottage cheese, garnish with some fresh basil leaves and enjoy!
