|
|
|
|
|
Spinach & Pumpkin Pasta Sauce
- 1 red capsicum
- 1 leek, washed and chopped
- 1 teaspoon cumin powder
- ½ teaspoon nutmeg
- ½ teaspoon chilli powder
- 1 cup cooked mashed pumpkin
- 1 × 250 g packet frozen spinach, thawed
- 1 cup non-fat plain yoghurt
- 1 teaspoon cornflour
- 2 tablespoons freshly grated parmesan cheese
- (optional)
- freshly ground black pepper
Slice capsicum into quarters and remove seeds. Place skin side up under a hot grill until skin blackens and blisters. Place into a plastic bag until cool. Peel away skin and slice into strips.
Place leek, cumin, nutmeg and chilli powder in a non-stick wok and
cook over Iow heat, stirring occasionally, for 5 minutes or until leek softens.
Add pumpkin, capsicum strips and spinach. Combine yoghurt and
cornflour and add to work.
Cook until heated through and sauce is thick. Add parmesan cheese if using, and season to taste with pepper. Serve over freshly cooked pasta.
Serves 4
Per serve: Kilojoules: 413 Calories: 99
Fat: 2.3 g Saturated fat: 0.8 g Fibre: 2.6 g Carbohydrate: 9.8 g
Protein: 8.9 g
|
|
|
| |
|
