Thoughtful Foods

Ingredients

400g pasta
300g pumpkin flesh, no skin
1 teaspoon olive oil
2 tablespoons chopped parsley
1 small clove garlic, chopped
Freshly ground black pepper

Method

1. Cook pasta in boiling water.

2. Cut pumpkin into bite-sized pieces.

3. Steam/boil until soft. Mash with a fork, add oil, parsley, garlic and pepper.

4. Mix through pasta.

For when you're feeling lazy but sick of bottled sauce.
Serves 3-4.

Ingredients

810 gm can tomatoes
1 cup canned tomato puree
1 medium onion, chopped
1 clove garlic, crushed
1 cup chopped olives
810 gm can red kidney beans, drained
1 bay leaf
1/2 teaspoon veggie salt
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon chopped parsley

Method

1. Simmer all ingredients 20 minutes.

2. Cook and drain 2 cups eggless noodles.

3. Remove bay leaf from sauce and combine with noodles in a casserole dish.

4. Bake at 180°C for 20 minutes. Serves 6.