The partially-mashed pumpkin adds a wonderful sweetness and a light creamy texture to coat the rigatoni.
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1/4mediumjap pumpkin(1-2cm cubed)
2/3cupsundried tomatoes(roughly chopped)
1/3cupmarinated sundried tomato oil (from jar)
1mediumred onion(peeled and finely sliced)
1large headbroccoli(cut into small florets)
8mediumbutton mushrooms(stem removed, sliced)
500gdried rigatoni(gluten-free if you prefer)
salt and pepper to taste
Heat an oven to 180C and line a baking tray with baking paper.
Toss pumpkin cubes with the olive oil and roast until golden and soft (about 30-40 minutes).
Cook pasta according to the packet instruction (when the pasta is partially cooked through add in the broccoli and continue cooking with the pasta).
Drain off the pasta and broccoli into a colander.
Using the same pan heat the sundried tomato oil in the saucepan over a medium heat and add in the onion, cooking until just softened.
Add in the mushrooms and sundried tomatoes and cook stirring until the mushrooms are just soft.
Add in the pumpkin to the saucepan and lightly mash (leaving some bits chunky if you wish). Mix in the pasta and broccoli with the veggie mash and stir to combine. Season with salt and pepper to taste.