Brussels sprouts, pumpkin and blue cheese pasta
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Time to make:
$5.05 per serve
(at time of publication)
Full ingredients list:
400g pumpkin, peeled, diced
16 Brussels sprouts, quartered
250g penne pasta
1/2 cup reduced-salt vegetable stock
1/3 cup Philadelphia Light Cream for Cooking
40g soft blue cheese (such as Blue Castello), chopped
2 tablespoons chopped chives
4 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place diced pumpkin and Brussels sprouts on the prepared tray and then lightly spray with olive oil. Roast for 20–25 minutes, or until tender and lightly golden.
Step 2Meanwhile, cook pasta in a large saucepan according to packet instructions, or until al dente. Drain and return pasta to pan. Add stock, cream and blue cheese to pasta, and stir gently to heat through.
Step 3Fold roasted Brussels sprouts and pumpkin through pasta. Divide pasta among 4 serving plates, garnish with chives and serve with salad leaves.
About this recipe
First published: May 2016