Ingredients 1 broccoli head
8 asparagus spears
400g penne pasta
3 garlic cloves
2 tbs olive oil
185ml pouring cream
½ parsley leaves
¼ cup water
¼ white wine (or more water)
Salt and pepper
Grated Parmesan cheese to serve.
Preheat the oven to 180C.
De-seed, skin and cube the pumpkin. Place cut pumpkin on a baking paper lined oven tray and drizzle with 1 tbsp of olive oil. Bake in oven for 30 minutes, until softened. Take out and set aside.
Cook your pasta as per packet instructions, drain and set aside.
Heat the remaining oil in a large non stick pan and brown the onions and garlic
Add the wine and water into the pan, allow to bubble then add the broccoli florets and chopped asparagus. Turn down to a medium heat and simmer for 5 minutes.
Add the cream to the pan and once it begins to simmer add the pumpkin, pasta and parsley leaves. Stir until everything is coated in the sauce.