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.
RECIPE:
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.