Pumpkin Cheesy Pasta

Serves 2, prep time 15min.

INGREDIENTS

• 1 can rinsed cannellini beans

• 1 onion, 1-2 gloves garlic

• Salt, pepper to taste

• 1.5tsp mixed herbs & smoked paprika

• Nutritional yeast or/& parmesan to taste

• 1 tsp Worcester sauce

• 1 tbsp extra virgin olive oil

• 1.5 cups roast or steamed pumpkin (skin removed)

• ~150g spiral or macaroni pasta (I use red lentil pulse spiral pasta)

METHOD

1. Cook pasta as per packet instructions.

2. In a frying pan, brown the onion, garlic and beans, with the olive oil, a splash of water, salt, pepper and spices.

3. Once soft and fragrant, blend the pumpkin, beans, onion and garlic. Add nutritional yeast/cheese and Worcester sauce to taste.

4. Once the pasta is drained, pop it back in the pan and mix in the pumpkin sauce.

5. Top with parmesan or nutritional yeast, add a side salad. Et voila !

WHY USE THESE INGREDIENTS?

• Using pulse pasta instead of regular pasta increases the amount of fibre and protein of the meal.

• Pumpkin is rich in vitamin C and A, and is low in energy