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  1. Recipes
  2. Creamy Mushroom And Pumpkin Pasta
Dinner

Creamy Mushroom and Pumpkin Pasta

Difficulty: Easy
Prep time: 10 mins
Cooking time: 20 mins
Servings: 4

Ingredients

  • 400g Kent pumpkin, peeled, seeded, and cut into 2cm pieces
  • Olive oil spray
  • 375g Rigatoni
  • 300g Mixed Swiss brown and white cup mushrooms, thickly sliced
  • 3 Spring onions, thinly sliced (white and green parts separated)
  • 2 tbsp Plain flour
  • 1 3/4 cups a2 Milk® Full Cream
  • 100g Baby spinach leaves
  • 3/4 cup Manchego cheese, finely grated (for sauce)
  • 1/4 cup Manchego cheese, finely grated (for serving)

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Directions

  1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
  2. Arrange the pumpkin pieces on the tray in a single layer. Spray with olive oil. Roast for 20 minutes or until tender and lightly golden.
  3. Meanwhile, cook the rigatoni in a large saucepan of boiling salted water according to packet directions until al dente. Drain and set aside.
  4. Spray a large non-stick frying pan generously with olive oil and place over high heat.
  5. Add the mushrooms and the white parts of the spring onions. Cook, stirring, for 3 minutes or until the mushrooms are just tender.
  6. Add the flour and cook, stirring, for 1 minute until the mixture looks grainy.
  7. Gradually add the a2 Milk® Full Cream, stirring constantly. Cook for 5 minutes, stirring frequently, until the sauce boils and thickens.
  8. Remove from heat. Add the cooked pasta, roasted pumpkin, spinach, and 3/4 cup Manchego cheese. Toss gently to combine until the spinach wilts.
  9. Divide among serving bowls. Sprinkle with the remaining 1/4 cup Manchego and the green parts of the spring onions. Serve immediately.


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