
Pasta with spinach and pumpkin
Ingredients:
For 4 people
- 500g pasta (gluten-free, or whole wheat)
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1 tablespoon olive oil
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½ medium onion, chopped
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½ teaspoon salt,
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1 clove garlic, finely minced or grated
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1.2 kg pumpkin chopped into small pieces and skin taken off.
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1.5 litres water
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235ml vegetable stock
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1 tablespoon chopped fresh rosemary
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½ tablespoon chopped fresh sage
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4 handfuls of spinach leaves, washed
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Freshly ground pepper and salt to taste
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Parsley for decoration
Method:
- Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion, and a sprinkle of salt, and cook until the onions are soft, this should take about 6-8 minutes. Add the garlic and herbs and cook for another couple of minutes.
- Add the pumpkin and stir. Slowly add in the stock and cook on a low heat for about 1 hour. Season to taste and turn down to a low heat. Blend with a hand blender to your preferred consistency. Add in the spinach and let it just wilt, it should take only take a minute. Any excess sauce can be kept in the fridge for a few days or frozen.
- Cook the pasta as per the instructions.
- Mix the pasta with the sauce.