• 1 tbsp butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 red capsicum, chopped
• 150 g butternut pumpkin, chopped
• 150 g mushrooms, sliced
• 350 ml vegetable stock
• 2 tbsp tomato paste
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

• 350 ml Loprofin Sno-Pro or Milupa-lp-Drink
• Loprofin Rice , cooked, to serve
• 4 tbsp Loprofin Baking Mix

1. Melt the butter in a large frying pan over a medium heat. Add the onion, garlic, capsicum and pumpkin, stirring until the vegetables have softened.
2. Turn the heat up to medium-high and add the mushrooms. Cook until they are softened and browned. Transfer the vegetables to a bowl and set aside.
3. In the same pan, add the vegetable stock and stir. Bring the stock to the boil and cook until it has reduced by one-third. Reduce the heat to low and return the vegetables to the pan.
4. In a small bowl, mix together the tomato paste, Loprofin Sno-Pro and Loprofin Baking Mix.
5. Remove the pan from the heat, add the paste to the pan and stir through. Return the pan to the heat and continue to cook over a low heat, until the sauce thickens.
6. Season to taste with salt and pepper. Serve over Loprofin Rice and garnish with chopped parsley.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.