Creamy Pumpkin Pasta

Enjoy this super easy and probably the healthiest variety of pasta! The pumpkin gives it good fiber content and that mildness of flavour, making it ideal for breakfast and the kids can enjoy it to the fullest. You can always add blanched spinach and corn to pasta if you like.

Prep Time 20 minutes

Total Time 50 minutes

Yield Serves 8

Ingredients

Salt and ground pepper

400 gms pasta, boiled and drained

1 tablespoon olive oil

50 gms basil leaves chopped

50 gms mint leaves chopped

50 gms parsley chopped

1 can pumpkin puree, (if not ready made, then boil 300 gms pumpkin and make a paste in grinder)

2 cans vegetable stock

2 tablespoons tomato pesto( recipe here: Add 2 tomatoes while grinding the pesto)

1/2 cup almonds, sliced

Grated processed cheese ½ cup

Directions

• Cook pasta, and drain; reserve.
• Preheat oven to 400 degrees F.
• In a large saucepan, heat oil over medium heat.
• Add basil; cook, stirring, until wilted, 3 to 5 minutes. Add chopped mint and parsley. Cook for 1 minute.
• Add pumpkin, stock, and pesto; stir to combine well.
• Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
• Toss pasta with pumpkin-basil mixture.
• Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds and sprinkle cheese.
• Bake until top is golden, about 30 minutes. Serve hot!