Ingredients

  • 200g Free from penne pasta
  • 200g canned pumpkin purée
  • 150 ml coconut milk
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1 tbsp tomato puree
  • 150g petit pois
  • 50g spinach
  • 200g mushroom mince
  • 50g cherry tomatoes
  • 5g fresh coriander
  • 1/2 medium onion

Method

  1. 1

    Start cooking the pasta according to instructions on packaging.

  2. 2

    Meanwhile, add the onion to a non-stick frying pan and sautée on a medium-high heat for 2-3 minutes, until fragrant. Then, add the mushroom mince and continue cooking for a further 2-3 minutes, until lightly browned.

  3. 3

    Lower the heat and add the canned pumpkin, coconut milk, cumin, curry powder, turmeric and tomato purée. Stir on a low-medium heat for around 5 minutes, until the sauce starts to thicken. 

  4. 4

    Drain and rinse the cooked pasta before adding it to the sauce together with the petit pois and spinach. Stir well to combine and season to taste with salt and pepper.

  5. 5

    Serve with cherry tomatoes and fresh coriander.

Nutritional Details

Each serving provides
  • Energy 2487kj 594kcal 30%
  • Fat 30.0g 43%
  • Saturates 26.0g 130%
  • Sugars 16.0g 18%
  • Salt 0.39g 7%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

61.0g carbohydrate 12.0g fibre 13.0g protein Four of your 5 a day

Back to top