Pumpkin and Mushroom Pasta

Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, fry the onion in a splash of oil for 3 mins, then add in the mushrooms and cook for 3 mins more. Reduce the heat, stir in the pumpkin puree, stock, cumin, curry powder, turmeric and tomato puree. Season and cook for 5 mins, stirring regularly.
Add the cooked pasta to the sauce with the spinach and peas, then stir well and season with salt and pepper. Serve with chopped coriander and the cherry tomatoes on top, along with some grated parmesan, if you fancy.

20 mins

2 serving

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