Ingredients
1. 500gm pasta, boiled
2. 500gm broccoli, cut into florets
3. 500gm pumpkin, peeled and diced fine
4. 3 cloves garlic, finely chopped
5. 1 red bell pepper, finely chopped
6. 1tbsp + 1tsp olive oil
7. 200ml milk
8. 1.4 cup cream cheese (availablewith Britannia and Kraft Philadephia)
9. Salt and black pepper to taste
10. Pinch of dry oregano herb
Method:
1. In a pan, heat 2tbsp olive oil on medium flame. Add the garlic, red pepper and pumpkin. Sprinkle salt and pepper and stir-fry for a couple of minutes. Cover the pan, turn the flame to low and allow the veggies to cook until tender. Stir occasionally so that the vegetables don’t burn. It takes about 8 minutes.
2. Remove from flame, cool and transfer the mixture into a food processor. Add milk and cream cheese into the veggie mixture. Blend to make a smooth puree. Check seasoning and keep the sauce aside.
3. In another pan, heat 1tsp olive oil on medium flame. Add the broccoli and sprinkle some salt. Then stir-fry until the broccoli is lightly cooked (colour will change to a brighter green). Add the pumpkin sauce to the broccoli and stir to mix.
4. Toss in the pasta and mix until the pasta is well coated with the sauce. Takes about 2 minutes.
5. Remove from flame and let the pasta cool slightly before packing into the lunch box. Sprinkle oregano on top and add two slices of fresh bread (pack in a foil separately). The pasta is delicious warm and cold.