pumpkin, mushroom and spinach spaghetti

Do you have a bunch of veggies in your fridge and you're wondering what to do with them? This is a really easy and simple spaghetti that's full of vegetables and being winter right now, I'm using pumpkin A LOT. Pumpkin and winter just go hand in hand and it is so delicious in a warm cosy pasta dish. For this I use butternut pumpkin with mushroom cups, spinach, tomato and green olives. The green olives add so much flavour so if you love olives go nuts.


This makes 2 serves

2 tbsp extra virgin olive oil

2 cloves garlic, chopped

1 tomato, chopped

85g mushroom cups, sliced

120g butternut pumpkin, cubed and baked

170g spaghetti (or enough for 2)

50g green olives, sliced

1 tsp dried parsley

1/2 tsp chilli flakes

20g baby spinach

1️ Bring a pot of water to the boil and cook spaghetti according to packet instructions.

2️ Heat the oil in a pan on a medium heat. Add the garlic, half the tomato and the parsley + chilli flakes. Toss and cook for 2-3 mins.

3️ Add mushroom and cook for a further 2 mins or until they start to brown.

4️ Add the remaining tomato, olives and cooked pumpkin. Mix together, add a couple of tablespoons of the pasta water, mix and let it heat for a further 3-4 mins.

5️ Drain the cooked pasta and save 1/4 cup of the water. Add to the pan along with the spinach leaves. Mix together so everything is well combined. Divide into bowls and serve warm.


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