- Serves 4
- Preparation Time 15MINS
- Cook Time 25MINS
2 tbs olive oil
1 red onion, chopped finely
2 cloves garlic, crushed
2 sprigs thyme
500g chopped pumpkin (about 3cm cubes)
2 cups risoni pasta
1 Litre Campbell’s Real Stock- Salt Reduced Vegetable
1/2 cup frozen peas
marinated fetta, to serve
STEP 1 Heat oil in a large heavy-based saucepan. Add onion and cook, stirring, over medium heat for 3-4 mins until tender. Add garlic and thyme. Cook for 2 mins. Add pumpkin and stock. Bring to boil and simmer, covered for 8 minutes.
STEP 2 Add risoni. Simmer, covered for 8-10 mins until risoni is tender. Add peas and remove from heat. Stand for 5 minutes (excess liquid will absorb on standing).
STEP 3 Serve topped with marinated fetta.