Summary

Ingredients

• 180 g pumpkin (se), baked
• 200 g spinach
• 1 medium onion (s)
• 1 handful cherry tomato (s)
• 1 clove garlic
• 180 g spahetti or other pasta your choice
• some salt and pepper from the mill
• some oil for frying
• some cream, possibly
• 1 chilli pepper (s), possibly
• 1 handful walnut halves

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Instructions

1. Wash the spinach and, if necessary, chop it up a little. Cut the baked pumpkin into bite-sized pieces. Dice the onion. Halve the cherry tomatoes. Roughly cut the walnut kernels.
2. Heat some oil in a large pan and sweat the onion in it. Squeeze the garlic and sauté briefly. Stir in the tomatoes, the diced pumpkin and the spinach with the drained water and let the spinach collapse. Season well with salt and pepper.
3. Meanwhile, cook the pasta in salted water until al dente. Lift out of the pot and mix with the vegetables with the dripping water.
4. Add a little cream if you like and season again to taste. Spread the pasta on plates and serve immediately, sprinkled with walnuts.