Ingredients
Product used:
2 cups of McCain Peas
- 2 cups of McCain Diced Pumpkin
- 500g shell pasta
- 1 lemon - juice + rind
- 100g rocket
- 1 long red chilli - halved lengthways and finely sliced
- 2tbs olive oil
- 1/2 cup of fresh mint leaves – torn
- Pinch of raw sugar
- Salt and pepper
- Fresh mint leaves, garnish
Method
1. | Pre-heat a fan forced oven to 220° |
2. | Cook McCain Diced Pumpkin and McCain Peas according to packet instructions. |
3. | Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
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4. | Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until al dente. Drain pasta and return the pot to a low heat. |
5. | Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste. |
6. | Divide pasta among bowls, garnish with remaining mint sprigs and serve. |
Vegan Pea & Pumpkin Pasta
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Pre-heat a fan forced oven to 220° |
2 | Cook McCain Diced Pumpkin and McCain Peas according to packet instructions. |
3 | Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
|
4 | Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until al dente. Drain pasta and return the pot to a low heat. |
5 | Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste. |
6 | Divide pasta among bowls, garnish with remaining mint sprigs and serve. |