Chorizo and Pumpkin Pasta

This one can be a bit time consuming, but the flavours are satisfying, and it is a hearty meal for a good price - it also feeds a small battalion...

Chorizo and Pumpkin Pasta

1 onion, chopped

2 cloves garlic, crushed

2 stalks celery, chopped

2 courgettes/zucchini, chopped

1 1/2 cups diced pumpkin

2 tbspn olive oil (best guess!)

2 x 400g tins chopped tomatoes

1 1/2 chorizo or other spicy sausage, sliced

1 cup mushrooms, sliced

1 heaped tbspn pesto

1 tbspn tomato paste

1 tsp sugar

salt and pepper

dried pasta for 4-6 people

Preheat oven to 220C and roast pumpkin in oil until golden and tender, approx 30 mins.

Put the water for the pasta on to boil.

While the pumpkin is roasting, heat some more oil in a large pan and sauté the onion, garlic, celery and courgette. When they are soft, add the mushrooms and chorizo, and cook until the mushroom is soft. Add the tomatoes, pesto, paste, salt and pepper and sugar and simmer 10 - 15 mins, or until everything else is ready.

While the sauce is simmering, cook the pasta.

When all is cooked, drain pasta and stir in with the sauce and pumpkin. Garnish with parmesan and parsley, if desired and enjoy with salad or garlic bread if you can be bothered!

Note: Vegetable amounts are guides only! I usually use double, and make a ridiculous amount of sauce! You can also add dried or fresh basil and oregano, and play around with the seasoning to taste. I usually chop the chorizo quite small, as at the end I often like to use a stick blender (as I have done in the photo) to make the sauce more or a thick sauce, so the kids don't notice (and pick out!) all the veg. But I do prefer chunks of veg myself!