Recipe adapted from Long Day Care Recipe Competition - entry by Great Beginnings Cranbourne North, 2022
- Preheat oven to 200 degrees.
- Line a large baking tray with baking paper.
- Dice pumpkin into 2cm pieces.
- Place pumpkin into lined baking tray.
- Bake for 1 hour.
- In a large saucepan, add water, leaving enough room to add pasta.
- Place saucepan of water on the stove and bring to the boil.
- Prepare the vegetables (sundried tomatoes, red capsicum, snow peas and spinach) as listed above.
- In a large pot, add olive oil and turn the heat on to high.
- Add beef to the pot and fry until brown, breaking up any large clumps.
- Add all vegetables, garlic and seasoning. Cook for another 5 minutes.
- Cook pasta according to the pack directions.
- Combine the pasta, meat and vegetable mixture to serve.
Allergy information
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”). When preparing this recipe, it is important to double-check the label of ingredients every time you make prevent any contamination during preparation, cooking and serving.
Recipe tips
- For a vegetarian version, swap beef for legumes such as lentils or chickpeas.
- For a vegan option, swap beef for legumes such as lentils or chickpeas and check pasta does not contain egg.
- For variety, beef can also be swapped for other meats such as chicken
- Vegetables can also be swapped for other vegetables you may have on hand such as carrot, zucchini, corn and celery.
Each serve provides
| Food group | Children’s serves |
|---|---|
| Meat/alternatives | 0.8 children’s serves |
| Vegetables | 0.9 children’s serves |
| Grains | 1.4 children’s serves |
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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