Pasta with spinach and baked pumpkin

Ingredients for 2 servings:

• 180 g pumpkin(s), baked
• 200 g spinach
• 1 m.-sized onion(s)
• 1 handful of cherry tomatoes
• 1 garlic clove(s)
• 180 g spaghetti or other pasta of your choice
• some salt and pepper from the mill
• some oil for frying
• some cream, maybe
• 1 chili pepper(s), if desired
• 1 handful of walnut halves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Using leftovers for baked pumpkin

Wash the spinach and chop it up a little if necessary. Cut the baked pumpkin into bite-sized pieces. Dice the onion. Halve the cherry tomatoes. Roughly chop the walnuts. Heat a little oil in a large pan and sauté the onion. Crush the garlic and sauté briefly. Stir in the tomatoes, diced pumpkin, and spinach with the drained water, allowing the spinach to wilt. Season generously with salt and pepper. Meanwhile, cook the pasta in salted water until al dente. Remove from the pan and mix with the drained water into the vegetables. Add a little cream, if desired, and season again to taste. Divide the pasta among plates, sprinkle with walnuts, and serve immediately.