METHOD
1 Cook the pasta according to packet instructions.
2 Meanwhile, in a large, deep non-stick frying pan sautée the chopped onion over a medium heat for 2-3 minutes, then add the garlic
and mushrooms and continue to cook for 3-4 minutes until lightly browned.
3 Lower the heat and add the canned pumpkin purée, coconut milk, cumin, coriander, turmeric and tomato purée. Stir continuously over a low-medium heat for around 5 minutes, until the sauce has started to thicken.
4 Drain the cooked pasta and immediately add to the sauce, stir well to combine, then season with salt and pepper to taste. Serve in warmed pasta bowls and garnish with freshly chopped coriander if desired.
This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.
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