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Pumpkin, Broccoli and Cashew Pasta


Time preparation15mn

Time cooking12mn

Time Total27mn


350g spiral pasta

2 cups (280g) chopped pumpkin

1 tbsp oil

1 small (80g) onion, chopped

2 cloves garlic, crushed

375mL can light evaporated milk

1 tbsp cornflour

2 cups (160g) broccoli florets

½ cup (60g) reduced fat grated cheddar cheese

½ cup (75g) cashews, toasted


  1. Place pumpkin in boiling water, simmer 1 minute; drain.
  2. Heat oil in a frying pan over medium heat, add onion, garlic and pumpkin, cook stirring 2 minutes.
  3. Blend 2 tablespoons light evaporated milk and cornflour; add to pan with remaining milk and broccoli, bring to boil, stirring constantly, simmer 1 minute. Add pasta, cook just until heated through; remove from heat, stir in cheese and sprinkle with cashews.

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