Pasta with Roasted Pumpkin, Basil and Tuna – for 4

Pumpkin, Basil, Tuna Pasta
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Prep: 10 min
Cook: 45 min
Cost: $$


  • 800 grams Queensland blue pumpkin peeled, seeded and cut into 2cm cubes
  • 1 onion peeled and chopped
  • 1 small red capsicum seeded and sliced
  • 4 cloves garlic unpeeled
  • 2 tablespoons olive oil
  • 2 x 210 grams cans tuna
  • 1/2 cup basil shredded
  • 100 grams semi-dried tomatoes roughly chopped
  • 3 cups dried short pasta e.g. penne pasta
  • 1/2 cup grated parmesan optional, omit for Dairy Free
  • cracked black pepper


  1. Preheat oven to 200°C
  2. In a shallow roasting pan, combine the pumpkin, onion, capsicum, garlic and olive oil until ingredients are coated in oil
  3. Roast in the oven for 40 minutes
  4. Remove skin from garlic cloves and return garlic to the pan
  5. Add tuna, basil and semi dried tomatoes. Roast for another 5 minutes or until pumpkin is browned around the edges
  6. While pumpkin mixture is roasting, cook pasta in boiling water until just tender (al dente)
  7. To a large heat-proof bowl, add drained pasta and pumpkin mixture.  Toss to combine
  8. To serve, divide pasta mixture between 4 bowls, then top with parmesan and cracked black pepper

Serves in 1 portion

  • Vegetables3
  • Cereals3
  • Lean meat or Alternatives1
  • Dairy1/3
  • Unsaturated Spreads/Oils1 3/4

What was swapped?

Swap creamy pastas for this reduced fat alternative


For a dairy free alternative, omit the parmesan cheese

Make this recipe Gluten Free (GF) by using gluten free pasta instead of regular pasta

For variety, add other vegetables - for example,  sliced mushrooms and baby spinach can be added at the same time the tuna is added

If you don't have semi-sundried tomatoes, use a can of diced tomatoes instead

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