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