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Pumpkin, Tomato & Butter Bean Penne




Source of Recipe


Western Star E-meals


List of Ingredients




1 tablespoon Western Star butter
1 tablespoon olive oil.
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 butternut pumpkin peeled, diced.
1 can of 800gm diced tomatoes
1/2 cup water
300g butter beans, rinsed, drained
2 tablespoons fresh continental parsley, chopped
1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
500g packet of penne
Salt and ground black pepper




Recipe



Heat the butter and oil in a non-stick fry pan.
Stir in the onion and garlic and cook for a few minutes, or until the onion softens.
Add the pumpkin and increase heat to high.
Cook, stirring occasionally, for 6 – 7 minutes or until the pumpkin is lightly browned.
Add the tomatoes and water.
Reduce heat to medium-high, cover and cook, stirring occasionally, for 12 minutes or until the pumpkin is just tender.
Stir in the beans, parsley and oregano.
Cover and cook for a further 3 – 5 minutes or until heated through.
Meanwhile, cook the pasta following packet directions.
Drain and return to the pan.
Add the pumpkin mixture to the pasta and toss gently to combine.
Season to taste.