Pumpkin, Broccoli, and Cashew Pasta

• 350 g spiral shaped pasta
• 2 cups pumpkin, sliced into thin wedges
• 2 teaspoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 (375 ml) can evaporated low-fat milk
• 1 tablespoon cornflour
• 2 cups broccoli florets
• 12 cup tasty low-fat cheese, low fat grated
• 13 cup roasted cashew nuts

1. Cook pasta according to packet directions.
2. Drain and cover to keep warm.
3. Place pumpkin in a saucepan over medium heat.
4. Simmer for 1 minutes and drain.
5. Heat oil in a saucepan over medium heat.
6. add onion, garlic, and pumpkin.
7. Cook, stirring, for 2 minutes.
8. add broccoli.
9. Combine evaporated milk and cornflour in a jug and pour over vegetables.
10. Bring to the boil.
11. Reduce heat to medium-low and simmer for 1 minute, stirring.
12. Remove from heat.
13. Add cheese and stir to combine.
14. Pour sauce over pasta, toss to combine and sprinkle with cashews, and a little black pepper.

pasta, pumpkin, olive oil, onion, garlic, milk, cornflour, broccoli florets, tasty, nuts

Taken from www.food.com/recipe/pumpkin-broccoli-and-cashew-pasta-327775 (may not work)