halloween pasta

For a Halloween treat, try pumpkin-mushroom-spinach penne with a few dollops of reduced fat creme fraiche.

Basically, just peel and dice the pumpkin into 1-cm cubes. Season and steam for about 10 minutes.

Meanwhile, boil the pasta and chop the mushrooms. Saute the mushrooms with a few sprays of olive oil and black pepper.

Once the pumpkin is done, mix it with the mushrooms and saute further. Add half of the spinach and allow to wilt.

Remove the pan from the heat and add the creme fraiche.

When the pasta is ready, divide them into individual bowls (if you're watching calories, allow 100 g of dry weight pasta) and spoon the pumpkin mixture over the pasta (split it evenly between the bowls. Mix through, season and serve. For an extra treat, add a little parmesan.