Name: Pumpkin and spinach pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 320 g pasta (spiral); 500 g pumpkin peeled, cut into 2cm cubes; 2 tsp olive oil; 150 g mushrooms thickly sliced; 2 clove(s) garlic crushed; 2 tbs fresh oregano finely chopped; 100 g baby spinach leaves; 0.25 cup(s) shaved parmesan cheese (20g); 2 tbs pine nuts toasted

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Ingredients

pasta

320 g, (spiral)

pumpkin

500 g, peeled, cut into 2cm cubes

olive oil

2 tsp

mushrooms

150 g, thickly sliced

garlic

2 clove(s), crushed

fresh oregano

2 tbs, finely chopped

baby spinach leaves

100 g

shaved parmesan cheese

¼ cup(s), (20g)

pine nuts

2 tbs, toasted

Instructions

Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ¼ cup (60ml) of the cooking liquid. Return pasta to the pan.
Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Heat oil in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 4–5 minutes or until tender. Add garlic and oregano. Cook for 1 minute.
Add mushroom mixture, spinach, pumpkin and reserved cooking liquid to pasta. Toss over medium heat until hot. Season with salt and freshly ground black pepper. Serve pasta topped with parmesan and pine nuts.

Pumpkin and spinach pasta

Ingredients

Instructions

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