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Vegan Pea & Pumpkin Pasta

Vegan Pea & Pumpkin Pasta

Vegan Pea & Pumpkin Pasta

  • Prepare time40 minutes
  • ServesServes 4
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Ingredients

Product used:
Peas 1kg
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.