2 serves
10 m
20 m
Heat oil in medium saucepan over medium-high heat. Add onion. Cook, stirring for 2-3 minutes, until light golden. Add pumpkin and 1 tablespoon water. Cook, stirring, for a further 3 minutes.
Stir in pasta, milk, stock and ¼ cup hot water and bring to a simmer. Reduce heat and simmer, uncovered, stirring occasionally, for 8 minutes.
Stir in zucchini. Simmer, stirring occasionally, for a further 2-3 minutes, until pasta is tender and sauce is thick and creamy.
Remove from heat, gradually add cheese, stirring until melted between additions. Season with freshly ground pepper.