Pumpkin zucchini Linguine

serves 4

1/2 butternut pumpkin, chopped into cubes
1 zucchini, chopped into cubes
2 tbs olive oil
2 cloves garlic
1 cup stock
1/4 tsp nutmeg
1 tsp basil
1/2 tsp sage
4 mushrooms, sliced
60g spinach, chopped
4 serves Linguine Pasta
Feta to serve

Preheat oven to 180deg. Line a roasting pan with baking paper and place in pumpkin and garlic. Drizzle with 1 tbs of olive oil and roast for approximately 20mins until soft and tender. In the meantime, cook the pasta as per pack instructions. In a skillet place 1 tbs olive oil and heat pan. Add mushrooms and spinach. Cook until spinach is just wilted. Once the pumpkin is done, place pumpkin, zucchini and garlic in a food processor and process until smooth. Add stock, nutmeg, basil and sage and process until well combined. Mix pumpkin sauce with linguine, stir through mushrooms and spinach. Serve with crumbled feta on top. Enjoy!

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