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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