McCain Food Service
Vegan Pea & Pumpkin Pasta
Vegan Pea & Pumpkin Pasta
-
40 minutes -
Serves 4
Rate this recipe:
Loading...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. |
| 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. |
