Pumpkin Pasta

Pumpkin Pasta

  • 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


  • 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


  • 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!