Make this as a filling side dish to any simple grilled meat, or add a few extra veggies for a vegetarian main. The use of canned pumpkin gives the pasta a lovely sweetness without the time and effort of cooking and pureeing it yourself.


500g dry pasta – any short pasta is fine
1 small head of broccoli, cut into florets
1 small brown onion, peeled and diced
300g pumpkin puree (see tips)
1 teaspoon garlic paste or powder
¼ – ½ cup of milk
Grated tasty cheese or Parmesan to serve


  1. Bring a large pot of water to the boil, cook pasta according to packet directions. In the last 3 minutes of cooking add broccoli to the same pot. Drain and set aside.
  2. Return pot to the heat with a drizzle of olive oil. Cook onion over medium heat for 4-5 minutes or until softened but not browned. Add garlic and cook for a further minute.
  3. Reduce heat to medium low, add pumpkin and cook to heat through, stirring often. Add milk until a sauce consistency is formed, you may not need all of the milk. Season well with salt and pepper.
  4. Return pasta and broccoli to the pot, stir gently to coat in sauce and cook with a lid on for 2 minutes on low heat to warm through.
  5. Serve, sprinkle with cheese and extra cracked black pepper.

Serves 4-6 as a side


  • Pumpkin puree can be canned, or if unavailable look for a condensed pumpkin soup. Make sure the pumpkin does not include any spices (unless you wish to have a spiced pumpkin version!)
  • Short pastas such as penne, rigatoni or spirals work well to catch the sauce
  • Make milk from milk powder if camping
  • Shelf stable parmesan cheese can be used


  • Cauliflower, green beans, zucchini or mushrooms would all work well, they can be added to the broccoli to make a vegetarian meal

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