Serves 4
• Half a packet of dried spaghetti
• Finely dice half a carrot, 1 stick of celery and celery leaves from the bunch
• 4 pieces of roasted pumpkin, saved from the pumpkin bake (see below)
• 1 tbsp oil
• 1 can of chopped, tinned tomatoes in juice (bought on special for $1)
• ½ teaspoon of tumeric (optional)
• juice of half a lemon
• One stalk and head of parsley, finely chopped
1. Cook and drain the spaghetti.
2. Heat the oil in a pan and gently cook the carrot and celery until soft.
3. Add the can of tomatoes with their juice and heat through.
