Saturday, 1 December 2012

Fusilli with pumpkin & zucchini

Serves 2:
Fusilli (175g)
Pumpkin (100g - peeled, cubed)
Zucchini (100g - cubed)
Tomato Passata (200 ml)
Onion (1 - sliced)
Soy drink (2 tbsp)
Olive oil

1) Bring a large pot of water to the boil. Add the pasta and cook "al dente".
2) In a large frying pan, heat olive oil and add the pumpkin, zucchini and onion. Fry for about 5 minutes, stirring continuously until the pumpkin start to soften
3) Add the tomato and the soy drink.
4) Season to taste.
5) When the fusilli is cooked (it should take 10 minutes), drain well and add to the pumpkin mixture. Toss the fusilli through the sauce and spoon onto plates.

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