Purple wheat noodles with pumpkin
HERE'S a quick, easy meal that you can whip up in a jiffy. Serves four.
100g pumpkin flesh (cut into small cubes)
2 tablespoons olive oil
4 packets Koka Purple Wheat Noodles
1 clove garlic (finely chopped)
1 large tomato (deseed and dice)
1 stalk basil leaves (tear to shreds)
1 handful arugula
50g Parmesan cheese (shaved)
Salt and pepper to taste
Toss pumpkin cubes with one tablespoon of olive oil, and a pinch of salt and pepper. Roast in oven at 200 deg C for 20 minutes.
Cook Koka Purple Wheat Noodles in boiling water for two minutes. Immerse in ice water, drain and set aside.
In a large pan, saute garlic with one tablespoon of olive oil. Add roasted pumpkin cubes and diced tomato.
Add noodles, basil leaves and arugula. Toss briefly. Add salt and pepper to taste. Toss well.
Sprinkle with shaved Parmesan cheese and serve.