Pumpkin & Spinach Rigatoni

Ingredients

• 400g Rigatoni Pasta (approx. 5 cups)
• ¼ (500g) pumpkin chopped into small bite size
• 100g fresh baby spinach leaves
• 8 mushrooms, chopped
• 40g butter, unsalted (approx. 4 tbsp.)
• 1 ¼  cup water from pasta, heated
• 1 tsp. vegetable stock powder or cube
• 4 spring onions, chopped (scallions)
• 4 cloves garlic
• 10 sage leaves
• 1 tsp. crushed walnuts
• Spray olive oil

Method

1. 1Preheat oven to 180C (350F)
2. 2Place pumpkin on a baking tray lined with baking paper. Spray with a little olive oil spray. Bake for 20 mins or until cooked, don’t overcook. Take out of oven set aside.
3. 3Meanwhile the pumpkin is cooking, cook your pasta as per instructions. Just before draining reserve 1 ¼ cups of the water, add stock cube or powder to water and set aside.
4. 4Heat a large non-stick frypan with 1 tbsp. Olive oil. Sauté your mushrooms and spring onions until softened. Add butter, garlic, sage and continue to sauté.
5. 5Now add the spinach leaves, they will take around 1 minute to collapse. Once this has happened add the pasta and mix so it has all incorporated.
6. 6Now gently add pumpkin and crushed walnuts.
7. 7Serve immediately. Option to add a little parmesan cheese if you like.