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Roasted Pumpkin and Basil Orechiette Pasta

Serves 4


  • 250g peeled pumpkin, cut into 2cm cubes
  • 1 red onion, coarsely diced
  • olive oil spray
  • 375 ml can reduced fat evaporated milk
  • 2 cloves garlic, crushed
  • 1 1/2 cups fresh basil leaves, chopped
  • 400g dried orecchiette pasta, cooked, drained and kept warm
  • 1/3 cup finely grated parmesan
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons finely grated parmesan, extra, for serving
  • fresh basil leaves and freshly ground black pepper, for serving
Download Recipe (PDF)


  1. 1. Place pumpkin and onion on a baking paper lined tray and spray with oil. Bake at 220°C for 15-20 minutes until tender and golden.
  2. 2. Combine milk and garlic in a large saucepan and bring to the boil. Add basil, reduce heat and simmer for 1-2 minutes. Stir in pasta and vegetables, parmesan, pine nuts and gently toss to coat.
  3. 3. Spoon into serving dishes and served topped with remaining pine nuts, extra cheese and basil leaves and pepper.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 25 minutes Chop basil just before adding to the milk, to prevent it browning on standing.

Nutritional Information

Nutrients per serve:
Energy (kj) 2417
Protein (g) 26.8
Fat, Total (g) 13.6
Saturated (g) 5
Carbohydrates (g) 84
Sugars (g) 14.1
Dietry Fibre (g) 5.1
Sodium (mg) 303
Calcium (mg) 474
Iron (mg) 2.2


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