
- In advance: Prepare the pumpkin puree, or used bought puree to save time
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Servings: 5
Ingredients
- 500g lentil pasta
- 5g butter (or olive oil)
- 5 sage leaves, chopped
- 2 large cloves of garlic, minced
- 250g cherry tomatoes, halved
- 500g pumpkin puree (homemade)
- 70g spinach
- 100g black olives, halved
- 1½ tsp salt
- ¾ tsp pepper
Method
- In a large pot, heat the water for the pasta.
- When boiling, add some salt and then the pasta.
- When the pasta is al dente (see the cooking time on the packet), remove 300ml of the pasta water.
- Drain the pasta and set aside.
- 5 minutes before the pasta is cooked: In a large, deep pan, heat the butter.
- Add the sage and garlic and fry for 2 minutes.
- Add the cherry tomatoes and reduce to medium heat.
- Fry a further 3 minutes.
- Add the pumpkin puree, pasta water, salt and pepper to the tomato mixture
- Stir until combined, then cook for 3 minutes.
- Add the spinach and black olives, stir, and cook for 2 minutes.
- Fold the pasta in gently.
- Enjoy!