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Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4-6

Ingredients

500 g pasta spirals
2 kg butternut pumpkin, peeled and cut into 2 cm cubes
50 g pine nuts
olive or canola oil spray
1 onion, finely chopped
375 ml can CARNATION Light and Creamy Evaporated Milk
black pepper, to taste
pinch of ground nutmeg
1 small green capsicum and 1 small red capsicum, cut into long thin strips
100 g cherry tomatoes, halved
1 carrot, cut into thin strips
½ teaspoon minced ginger
½ teaspoon finely chopped fresh red chilli

Putting it together

1.Cook pasta according to packet instructions. 
2.Meanwhile, steam or microwave pumpkin until tender. 
3.Heat a large nonstick frying pan over medium heat. 
4.Cook pine nuts for 1 minute, stirring frequently, or until lightly golden.  Set aside. 
5.Spray a medium saucepan with oil and heat. 
6.Cook onion over medium heat for 2-3 minutes until soft and lightly golden. 
7.Add pumpkin, mash until pumpkin is smooth, gradually adding milk.  Season with black pepper and nutmeg. 
8.Slowly bring to boil over medium heat.  Spray a frying pan with oil and heat. 
9.Stirfry capsicum, tomato, carrot, ginger and chilli over medium-high heat for 3 minutes, until tender-crisp. 
10.Drain pasta and divide among serving bowls, then ladle sauce over.

Serving

Top with vegetables and pine nuts.  Garnish with chives, if desired

Recipe contributed by

Pumpkin Pasta for Kate published by the Australian Sports Commission (ASC)
All information is copyright of the Australian Sports Commission and that the material has been reproduced with the permission of the Australian Sports Commission
http://www.ais.org.au/nutrition/Recipes.asp