Pumpkin and spinach pasta
11
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Full of flavour, this hearty pasta dish can be on your table in 30 minutes or less.
Ingredients
Dry 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
100 g
Shaved parmesan cheese
¼ cup(s), (20g)
Pine nuts
2 tbs, toasted
Instructions
1
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.
2
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.
3
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.
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