I come home after a couple of days from a trip and look into my fridge. I have been eating out and all I wanted was some home cooked food. In the fridge, I have one small onion, two slices of pumpkin, a bag of spinach, a packet of mushrooms and a carrot. So I whipped up pasta with all these ingredients in less than 40 minutes. This is an easy and quick weekend dinner recipe.

Ingredients

• 200 g button mushrooms
• 2 cups chopped spinach, washed
• 1 onion, sliced
• 4 cloves garlic, chopped finely
• 1 carrot, quartered and sliced into big cubes
• 1 cup pumpkin, cubed
• 2 tbsp olive oil
• 150 – 200 g spaghetti
• salt to taste
• pasta seasoning
• 2 tbsp coconut milk (optional)
• 2 tbsp goat cheese (optional)

Directions

• Preheat oven to 200ºC/400ºF
• Toss pumpkin and carrots in 1 tsp olive oil. Sprinkle some salt and pasta seasoning
• Roast this in the oven for 20 minutes, make sure the pumpkin is cooked
• Boil water in a large pot. Salt it and add a tsp of oil
• Add spaghetti and let it cook for 10-12 mins or till the pasta is cooked al dente. Drain and save 1/4 cup cooking water
• In a saucepan, heat olive oil
• Add onions and garlic and saute
• Add mushrooms and saute. When cooked, add spinach and saute for 4-5 minutes
• Add the roasted pumpkin and carrots.
• Add cooked pasta, 1/4 cup cooking water, salt, and pasta seasoning
• At this point, you can serve the pasta
• Optional – Add coconut milk, mix and serve
• Optional – Grate some goat cheese and add. Serve hot

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