Jessica’s Pumpkin pasta with mushrooms and Brussels sprouts


Your whole portion of Backyard Bounty pumpkin. (In this case, 2.1kg)
1 brown onion
6 brussel sprouts, ends cut off and parboiled
1 container of cygnet gourmet mushrooms
¼ cup vegetable stock
¼ cup milk
Salt and pepper
Pasta of any shape, cooked as per packet directions
Feta cheese
Pumpkin seeds for garnish

Cut pumpkin in to equally sized pieces. Roast at about 200 degrees C until soft
Meanwhile, pan fry onion with olive oil until soft and brown. Remove from pan and keep warm
Cut Brussels sprouts in half and fry in same pan with a knob of butter. Add mushrooms and fry until they soften
Once pumpkin is cooked, puree in a food processor with vegetable stock and of milk, salt and pepper, saving some pumpkin pieces to garnish with
Mix puree through pasta
Serve topped with Brussels sprouts, mushrooms, remaining pumpkin pieces, crumbled feta and pumpkin seeds