• 2 tbsp olive oil
• ½ onion, chopped
• ½ cup capsicum, chopped
• ½ cup pumpkin, chopped
• ¼ cup mushrooms, chopped
• ¼ cup celery, chopped
• ¼ cup cherry tomatoes
• 1 garlic clove, crushed
• 1 can (400g) diced tomatoes
• 2 tbsp fresh basil, roughly chopped
• Salt and pepper

• 150 g Loprofin Penne

1. Heat the oil in the pan, add onion, pumpkin, capsicum, celery, mushrooms, cherry tomatoes and garlic. Stir gently over a moderate heat for 2-3 minutes. Add can of tomatoes and cook for 10-15 minutes.
2. Meanwhile, in a large saucepan bring to a boil 1L to 1 ¾ pts for 1 quantity of water. Add one serving of dry pasta. Optional - add 1 tablespoon oil and 1 teaspoon salt, if allowed. Boil for approx 8-10 minutes, or until just softened, stirring occasionally. 
3. Drain and rinse the Loprofin penne pasta and add to the sauce.
4. Season well, serve and garnish with chopped basil.

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