Facts & Figures
Description
A nutritious take on an otherwise rich Italian pasta. Pea, lentil, chickpea and borlotti bean penne is tossed through a velvety pumpkin alfredo sauce and served with roasted broccoli, mushrooms and baby spinach. A topping of crushed roasted hazelnuts and crispy sage provides a delightful textural dimension.
Background Story
Serving Suggestions
Nutritional Facts
Ingredients
Preparation
Heat a drizzle of olive oil in a pan over medium heat, then add roasted vegetables and sauté for 2 minutes.
Add pasta to the pan, then add 1 tablespoon of water. Sauté for 1 minute.
Add alfredo, then stir for 0.5 minutes or until heated through. Add baby spinach, then sauté for 0.5 minutes.
To serve, place pasta into a bowl, then top with hazelnuts and sage.
Transfer pasta to a microwave-safe container, add 1 tablespoon of water, then heat on high for 1.5 minutes. Add vegetables and alfredo, then heat on high for a further 1.5 minutes. Top with crushed hazelnuts and crispy sage.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.