Pasta with spinach and pumpkin

Oct 24, 2017 | Lunch / Supper / Mains


For 4 people

  • 500g pasta (gluten-free, or whole wheat)
  • 1  tablespoon olive oil

  • ½ medium onion, chopped

  • ½  teaspoon salt,

  • 1 clove garlic, finely minced or grated

  • 1.2 kg pumpkin chopped into small pieces and skin taken off.

  • 1.5 litres water

  • 235ml  vegetable stock

  • 1 tablespoon chopped fresh rosemary

  • ½ tablespoon chopped fresh sage

  • 4 handfuls of spinach leaves, washed

  • Freshly ground pepper and salt to taste

  • Parsley for decoration


  1. 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.
  2. 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.
  3. Cook the pasta as per the instructions.
  4. Mix the pasta with the sauce.