Cheesy Tomato Pasta
Looking for a pasta dish that's packed full of veggies? Our Cheesy Tomato Pasta is about to become your nourishing new favourite. It boasts pumpkin, carrot, kūmara, mushrooms, herbs, and more.
Recipe Tip Double the pumpkin, carrot and sweet potato for the purée and freeze half for later.
Ingredients
- 200 grams pumpkin, cut into chunks
- 2 carrots, cut into chunks
- 200 grams kūmara, cut into chunks
- 250 grams wholemeal penne
- 2 cloves garlic, crushed
- 2 cups button mushrooms, sliced
- 1 tablespoons fresh oregano, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 1/2 cups shredded light edam cheese
- 400 grams tomatoes, chopped
- 1 cup spinach
- 1 tablespoons olive oil
- 200 grams pumpkin, cut into chunks
- 2 carrots, cut into chunks
- 200 grams kūmara, cut into chunks
- 250 grams wholemeal penne
- 2 cloves garlic, crushed
- 2 cups button mushrooms, sliced
- 1 tablespoons fresh oregano, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 1/2 cups shredded light edam cheese
- 400 grams tomatoes, chopped
- 1 cup spinach
- 1 tablespoons olive oil
- Step 1 of 5Steam pumpkin, carrot and sweet potato over a pot of boiling water for 15 minutes or until tender. Place in a blender, blitz until smooth and set aside.
- Step 2 of 5Cook pasta according to packet instructions. Set aside.
- Step 3 of 5Heat oil in a large saucepan over medium heat and sauté garlic for 1-2 minutes. Add mushrooms and spinach and sauté for a further 2 minutes or until spinach is wilted and mushrooms are tender.
- Step 4 of 5Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
- Step 5 of 5Divide pasta among serving bowls and top with pasta sauce and cheese.
Method
- Step 1 of 5Steam pumpkin, carrot and sweet potato over a pot of boiling water for 15 minutes or until tender. Place in a blender, blitz until smooth and set aside.
- Step 2 of 5Cook pasta according to packet instructions. Set aside.
- Step 3 of 5Heat oil in a large saucepan over medium heat and sauté garlic for 1-2 minutes. Add mushrooms and spinach and sauté for a further 2 minutes or until spinach is wilted and mushrooms are tender.
- Step 4 of 5Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
- Step 5 of 5Divide pasta among serving bowls and top with pasta sauce and cheese.
Nutrition per serving
2176 Kilojoules
Protein24 grams
Fat17 grams
Carbs62 grams
Sugars15 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Steam pumpkin, carrot and sweet potato over a pot of boiling water for 15 minutes or until tender. Place in a blender, blitz until smooth and set aside.
- Step 2 of 5Cook pasta according to packet instructions. Set aside.
- Step 3 of 5Heat oil in a large saucepan over medium heat and sauté garlic for 1-2 minutes. Add mushrooms and spinach and sauté for a further 2 minutes or until spinach is wilted and mushrooms are tender.
- Step 4 of 5Add tomatoes and stir to combine. Cook for 2 minutes to thicken slightly. Stir in vegetable purée and herbs.
- Step 5 of 5Divide pasta among serving bowls and top with pasta sauce and cheese.