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  1. Home
  2. vegetable recipe

Creamy Pumpkin, Mushroom and Spinach Pasta

A super tasty vegetarian meal. - by Barbara Northwood
  • 19 Sep 2019
Creamy Pumpkin, Mushroom and Spinach Pasta
Prep: 15 Minutes - Cook: 26 Minutes - Serves 26
Proudly supported by

We broke lasagne sheets into about three to four pieces per sheet. Any leftovers can be refrigerated for up to one day. Reheat in the microwave to serve.

Ingredients

2 tblsps olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

400g cup mushrooms, sliced

3 cups vegetable stock

300ml tub light thickened cooking cream

250g packet dried lasagne sheets

600g butternut pumpkin, peeled, cut into 2cm pieces

150g baby spinach leaves

Salt and pepper, to taste

Shaved parmesan, to serve

Method

  1. Heat oil in a stockpot over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring occasionally over a high heat, for about 5 minutes, or until mushrooms are soft.

  2. Add stock and cream to pot. Stir to combine. Break lasagne sheets into large pieces. Stir into pot. Bring to boil. Cover with lid. Gently boil, stirring halfway, for
    10 minutes.

  3. Add pumpkin. Cover with lid. Gently boil for a further 7 to 8 minutes, or until pumpkin and pasta are just tender. Uncover.

  4. Gently boil for a further 3 minutes, or until sauce is thickened. Stir in spinach until just wilted. Season. Remove from heat.

  5. Serve sprinkled with parmesan.

  • vegetable recipe
  • easy vegetarian meals
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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