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Pumpkin Zucca

Crunchy salad with Brussel Sprouts 


- 150g VeggiHap Pumpkin
- 200g Spinach
-400g canned tomatoes
- 1 tbs salted butter
- 2 garlic cloves chopped
- salt and pepper*

*to taste


Heat butter over medium-high heat
Add garlic and sauté until fragrant
Add in canned tomatoes, season with salt and pepper and simmer for 5 minutes
Add in spinach, and cook
Bring a pot of water to a boil and cook pasta for 5-6 min
Drain the pasta and add it back to the skillet with tomato sauce
*keep some pasta water to add if needed
Serve and enjoy!