top of page

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.


Recent Posts

See All
bottom of page