Quick n easy green pasta

• 1 lb (450g) Pasta of Choice: I've been known to combine all the odds and sods lurking in the back of the cupboard.
• 1 cup Roasted Pumpkin/Butternut Squash: Pre-roast a big batch, or use a bag of frozen, pre-cubed squash and zap it in the microwave/oven until tender.
• 1 tbsp Olive Oil
• 1 Clove Garlic, minced: Or a giant pinch of garlic powder.
• 500ml Cream: Heavy cream, single cream, anything goes
• 1/2 cup Reserved Pasta Water
• 2 large handfuls of Fresh Spinach: About 2 cups. It whizzes down to nothing, so be brave and add more
• 1/4 cup Grated Parmesan Cheese: Plus more for serving
• Salt and Pepper

1. Cook The Pumpkin: Heat your oven to 430F/220C, chop the pumpkin (or any veg you feel like roasting) into small cubes, place on a baking tray and drizzle with olive oil. Cook for approx. 20mins. This gives a great roasted taste but if you are super short on time just zap it in the microwave. We just need it soft enough that it can be whizzed up.
2. Get Boiling: Put a pot of salted water on for the pasta. Once boiling, toss in your pasta and cook according to package directions.
3. Whizz It: Once the pumpkin is cooked put it in a blender with the cream and spinach and whizz it up. The cream can turn into whipped cream at this step but don't worry it'll melt down onto a sauce once added to the heat.
4. Sizzle it: Heat a large frying pan with a splash of oil. Add the garlic and sauté until fragrant (30 seconds). Reduce the heat and pour in the pumpkin/spinach/cream mixture. Heat this through until it has reduced down a bit. 
5. Pasta Rescue: Before draining the pasta, scoop out about a cup of that starchy, salty water. 
6. Say Cheese: Turn off the heat. Stir in the Parmesan cheese. If the sauce looks too thick, slowly ladle in a bit of the reserved pasta water.
7. Dinner Is Served: You can throw the pasta into the pan and mix it all up or drizzle the sauce on top of the pasta in each bowl. Whatever you think will appeal to your tiny taste testers. Don't forget to add extra parmesan on top!

You can make this recipe to suit just about anything that you have sitting around waiting to be used. Roasted beetroot minus the spinach makes an awesome pink pasta which my girl LOVED. You could also use roasted carrots, yams, etc. Parmesan can be swapped out for a different kind of cheese. Spinach for any kind of green vegetable - kale, swish chard, steamed broccoli etc. etc. The only rule is it must be soft enough to get whizzed up by the blender, so explore!