Easy Recipes

I love meat as much as the next person, but this meat free Monday recipe, well, …

I love meat as much as the next person, but this meat free Monday recipe, well, I just didn’t miss the meat at all. This was so damn good. Pumpkin, tomato and mushroom baked pasta. This is for 2 serves and comes in at about 530 calories per serve. You will need:

180g dried pasta of choice
2 teaspoons olive oil
1/2 cup butternut pumpkin cut into small cubes
2 cloves garlic finely chopped
1/2 to 1 cup chopped mushrooms
2 tomatoes chopped
10 to 15g parmesan cheese grated
2 eggs
Salt and pepper to taste
4 to 6 leaves fresh basil
Handful of mozzarella
Extra mozzarella for sprinkling

Put your pasta water on to boil and cook your pasta as per packet instructions. Preheat oven to 180 degrees C. Meanwhile in a pan add olive oil and heat through on medium heat. Add the pumpkin and sauté occasionally for about 5 mins or till soft. Add the garlic, mushrooms and tomato and continue to sauté for about 10 mins or till tomatoes are moosh. Remove from heat and set aside if pasta isn’t cooked yet. When the pasta is cooked, drain the water and return back to the pot. In a small bowl, add the parmesan cheese, salt and pepper to taste and 2 eggs. Mix well. This will keep the pasta together. Add the veggies and cheese egg mixture to the pasta with a small handful of mozzarella and basil leaves and mix well. If you want you can also add some spinach here. I added some Cavallo Nero (Tuscan Kale) and it was great. Move to an oven safe dish, sprinkle with a little more mozzarella and bake at 180 degrees C till cheese is golden – about 10 to 15 minutes. Allow to cool a little and then serve.
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