Ingredients

• 1x 500g packet of high fibre or pulse pasta
• Olive oil
• 300g pumpkin
• 2 tbs greek yoghurt
• ½ cup parmesan cheese
• 500ml tomato passata sauce
• 1 brown onion, finely chopped
• 2 cloves of garlic crushed
• 2tsp mixed herbs
• Additional veggies as desired: capsicum, carrot, zucchini.
• 3 cups of spinach
• 2 chicken breasts diced

Method

1. Preheat oven to 180˚C, chop sweet potato into 2cm pieces drizzle with olive oil and roast pumpkin in oven.
2. Pan fry diced chicken breast in large frying pan until golden and remove from frying pan
3. Cook pasta to packet directions
4. Puree pumpkin and Greek yoghurt in a blender or with a stick blender.
5. Pan fry onion, garlic and herbs, add vegetables. Return chicken to frying pan and add pasta, pumpkin mix, passata and simmer for 10 minutes, season with salt and pepper.
6. Add parmesan and spinach and cook for a further 5 minutes until spinach is cooked down. Sprinkle with parmesan cheese to serve.

Written By: Caitlin Mannion