Pumpkin and Mushroom Pasta

Charmaine Lu -

  • 200g wholemeal penne
  • 200g pumpkin puree
  • 150ml veg stock
  • 1 tsp each cumin and curry powder
  • ½ tsp turmeric
  • 1 tbsp tomato puree
  • 150g peas
  • 50g spinach leaves
  • 200g finely chopped brown mushrooms
  • 50g cherry tomatoes
  • Chopped coriander
  • ½ onion
  • 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