One pot pumpkin, cauliflower and lentil spaghetti

Life has been so busy lately.  I buy vegetables and then I struggle to find the energy to use them.  One pot pastas have been a great revelation but they never have enough vegetables.  So, on a Saturday night a couple of weeks back, I chopped up lots of vegies and adapted a previous one pot pasta recipe.  I was really delighted that it came out like a spag bol. 

I took photos but did not do that artfully arrange ingredients for photos.  The preparation is where all the work is in this recipe because it takes quite a bit of chopping.  Then I could sit back and let it stew with just a bit of stirring.  Italian traditionalists might take umbrage at this way of cooking but then again they might also find my working single mother lifestyle quite different to theirs, too.  I was so happy to have some good hearty meals waiting for me at the end of some busy work days.

As I mentioned, I have a new job.  So there has been updating my cv, contacting referees, interviews, new contracts, resignation, farewells and organising a new start date.  I thought 2 weeks notice would be adequate but it flew by and I had lots to do in that time.  Friday was my last day in my old role and I am relieved to have 2 weeks of leave before starting afresh.  This stew was one of the things that got me through these busy weeks. It was made the day before Father's Day and I was glad of this meal waiting for me when I came home from a family afternoon tea.

More one pot pasta meals on Green Gourmet Giraffe:
Cauliflower and chickpea one pot pasta
One pot pasta with beans and tomato sauce (v)
One pot pasta with chickpeas and zucchini (v)
Pasta e ceci (v)
Quick one pot mac and cheese

One pot pumpkin, cauliflower and lentil spaghetti
An original Green Gourmet Giraffe recipe
Serves 6-8

375g spaghetti (or pasta shapes)
2 tins crushed tomatoes
2 x 400g tin lentils, rinsed and drained
300g pumpkin, diced
300g cauliflower, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely chopped
1/4 cup walnuts, finely chopped
3 tbsp finely chopped chives (or shallots)
2 tbsp capers
3 tbsp tomato paste
1-2 tbsp lemon juice
2 tsp seeded mustard
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp ground pepper
3 1/2 cups water
To serve: parmesan or nutritional yeast flakes

Place pasta in a large saucepan.  If it needs to be broken up to fit that is fine.  Place remaining ingredients in the pot finishing with the water.  Check and adjust seasoning.  Cover and bring to the boil.  Simmer for about 8 minutes, stirring occasionally to stop the spaghetti sticking to the bottom.  Take off the lid and cook on medium-high for another 2-3 minutes, with occasional stirring, to boil off a little bit more liquid.  

Serve hot with a good grating of parmesan cheese or nutritional yeast flakes.  Leftovers can be kept in the fridge and can be served war.  It will last about 3-5 days.  When served fresh the sauce can be a bit watery but it will thicken up in leftovers.

On the Stereo:
Mythical Kings and Iguanas: Dorie Previn