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Categories:
olive oil onion garlic zucchini salt fresh cracked pepper pumpkin puree chicken milk fresh parsley walnut whole wheat macaroni Parmesan cheese
Viewed: 29 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 medium zucchini, cut lengthwise then in 1/4-inch half moons
- sea salt
- fresh cracked pepper
- 1 cup pumpkin puree
- 1 cup chicken stock or 1 cup vegetable stock
- 1/2 cup skim milk
- 3 tablespoons fresh parsley, minced
- 1/4 cup walnut pieces, toasted
- 360 g whole wheat macaroni or 360 g other pastas
- parmesan cheese
Method
- Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
- Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
- Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
- Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.
