Pumpkin + Lentil Wholegrain Spaghetti

I've had a thing for pumpkin lately. I don't know what it is. Here in Australia we don't have Thanksgiving, nor do we have a season where everything from lattes, bread, and pie is celebrated with delicious, warm pumpkin flavours and spices. It's not that these pumpkin-y treats are unheard of, I guess we just haven't caught on to the whole pumpkin-is-delicious-in-everything-yes-everything. Well, I've caught on, because I've been pumpkin-mad for months now. Pumpkin soup, pumpkin bread, pumpkin chilli... The list is endless. 

Something I love equally as much as I love pumpkin, is pasta. I must admit, pasta is not always my most create dish, but it does always leave me feeling like I'm snuggled up in a big, soft doona, probably watching trashy TV of some sort (Keeping up with the Kardashian's, no less...) and not having a care in the world, at least while I'm eating said pasta. When it's pared with a creamy tomato and garlic sauce, roasted chilli pumpkin, lentils, and broccoli, it's bound to be a winner. Right? Right.

Pumpkin + Lentil Wholegrain Spaghetti 
Serves 2

Ingredients
160g wholegrain spaghetti (or really, any pasta would do)

160g pumpkin, chopped into bite-sized cubes (I used butternut)
200g fresh broccoli, cut into florets
1/2 cup brown lentils (cooked in 1.5 cups of water until soft, or use no-salt-added canned lentils)
40g baby spinach, roughly chopped (optional)
160g sundried tomato and roasted garlic pasta sauce (I used Leggo's - you could use your favourite, or even make your own if you please)
2 tsp chilli-infused olive oil (or regular olive oil, just add a pinch of dried or fresh red chilli if desired)
Sea salt and pepper, to taste

Directions
Preheat oven to 160 degrees Celsius. Line a baking tray with baking paper, set aside. Chop up pumpkin and place in a small bowl, and then coat with the oil (and chilli if using); spread out evenly on the baking tray, and put in the oven for 15 - 20 minutes, or until tender. Meanwhile, boil a pot of water and add spaghetti - cook for 7 - 8 minutes, and then add the broccoli, turn off the heat, and let sit in the water for a few minutes until the broccoli is just cooked, and then drain the water.
Add the pasta and broccoli back to the pot, turn the heat on low, and add the pasta sauce and the lentils. Stir until heated through. Add the pumpkin and stir once more. Place the chopped baby spinach (if using) into the bottom of each serving bowl and top with the pasta. Add sea salt and pepper to taste.

Notes 
You could really add any green veggie you like - lightly steamed and shaved asparagus or roasted Brussels sprouts would be a delicious addition (recipe for the sprouts up soon!)
This is a super quick and easy lunch or dinner, and will keep in the fridge for a few days if needed.  
This recipe can also easily be doubled to feed more people, or served as a side dish if you wish.