Bow Tie Veggie Pasta

Bow Tie Veggie Pasta

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 7, 2018.
Order Now
Order Now

For fussier kids, reduce the amount of pesto and serve a dollop of the remaining pesto on adults’ pasta, or simply reserve some cooked pasta and serve plain with veggies on the side.

Ingredients

Bow Tie Veggie Pasta

  • 400g pumpkin
  • 1 courgette
  • ½ brown onion
  • 1 clove garlic
  • 1 broccoli
  • 350g bow tie pasta
  • 80sundried tomato pesto
  • ½ cup sour cream

To Serve

  • 60g finely grated Parmesan cheese
  • 2-3 tablespoons roughly chopped basil leaves
  • Remaining sundried tomato pesto

Steps

  1. Preheat oven to 230oC. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.Peel pumpkin and dice 1cm. Season and toss with a drizzle of oil on prepared tray. Bake for 12 minutes turning once to ensure even cooking. Finely dice courgette. Add courgette to oven tray with pumpkin and cook a further 8 minutes.
  2. Cook pasta in pot of salted water for 9-11 minutes until al dente. Reserve 1 cup pasta cooking water, drain, and return to pot with a drizzle of oil to prevent sticking.
  3. Finely dice onion, mince garlic and finely chop broccoli. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and garlic for 3-4 minutes, add broccoli and cook a further 4-6 minutes. Add 2-3 tablespoons of water to steam broccoli.
  4. Add cooked pasta to pan along with first measure of pesto, sour cream and ¾-1 cup of reserved pasta water and stir to combine. Season to taste.
  5. To serve, divide bow tie veggie pasta between bowls. Sprinkle over grated Parmesan cheese, basil and dollop with any remaining pesto.

Nutritional Information

Energy 2297 kj
549 kcal
Protein 22.0g
Carbohydrate 63.7g
Fat 21.2g