Spinach, Basil & Pumpkin Pasta with mushrooms
Warming, quick and delicious for an autumn or winter weeknight. A delicious recipe with year round ingredients that feels like a treat without breaking the bank.
This one is a fave for me when I want a quick one pot meal. It’s also good to make a little extra and throw some in the freezer as it reheats well in the microwave – just remember to give it a little stir a couple of times as it warms through, and if it looks a little dry ont he reheat a splash of stock will liven it right up!
Step by Step Instructions
I like to start this one by roasting my veggies in a pot that i can transfer to the stove later. I add the diced pumpkin, onion and peeled garlic to the pot an drizzle with a little olive oil.
I roast these together at 180 degrees until the pumpkin is soft (so 15 minutes?)
Then I transfer the pot to the stove top and put on another pot for the pasta. I prepare the pasta as per the packet instructions.
Without removing the roasted veggies I deglaze the bottom of the pot with my white wine. Then I add in my mushroom slices, lightly frying these until they are about 1/3 reduced in size.
Then I add the rest of my liquid – either stock or cream or a combination of both depending upon what I have on hand. I gently simmer this while I wash and shred my spinach and basil leaves and the pasta cooks.
Once the pasta is cooked I add this and the green leaves to the sauce and mix through. then I finish with cracked black pepper and a generous grating of Powlett Picnic Cheese and serve.
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