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
- 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.
- 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.
- 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.
- 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.
- 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