Pumpkin, mushroom and spinach spaghetti recipe by @veganbyeden🥥 This pasta is loaded with veggies and is perfect if you have some leftover veg in the fridge you want to use up.
This only takes about 20 mins to make (and half that is waiting for the water to boil for the spaghetti) so if you want a quick midweek dinner here is one for you😊
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RECIPE ⬇️ serves 2
2 tbsp evoo
2 cloves garlic, chopped
1 tomato, chopped
85g mushroom cups, sliced
120g butternut pumpkin, cubed and baked
50g green olives, diced
1 tsp parsley leaves
1/2 tsp chilli flakes
20g baby spinach leaves or a handful
1️⃣ Bring a pot of water to the boil and cook spaghetti according to packet instructions.
2️⃣ Heat the oil in a pan on a medium heat. Add the garlic, half the tomato and the parsley + chilli flakes. Toss and cook for 2-3 mins.
3️⃣ Add mushroom and cook for a further 2 mins or until they start to brown.
4️⃣ Add the remaining tomato, olives and cooked pumpkin. Mix together, add a couple of tablespoons of the pasta water, mix and let it heat for a further 3-4 mins.
5️⃣ Drain the cooked pasta and save 1/4 cup of the water. Add to the pan along with the spinach leaves. Mix together so everything is well combined. Divide into bowls and serve warm.