Spaghetti In Mushroom, Tomato & Pumpkin Sauce - cooking recipe

Ingredients

1 lb spaghetti
2 tbsp olive oil
1/2 lb mushrooms, sliced
2/3 lb pumpkin, peeled, seeded and cubed
1 None onion, peeled and finely diced
1 clove garlic, peeled and chopped finely
4 None tomatoes, diced
2-3 tbsp tomato puree
8 stalks lemon thyme, half set aside for garnish, the rest chopped
1 pinch sugar
1 None lemon, zested

Preparation

Cook the spaghetti in boiling salted water according to the package instructions. For the sauce, heat 2 tbsp of oil in a large frying pan. Add the mushrooms and saute them for about 3 mins. Remove them from the pan and season them to taste. Put the pumpkin in the pan and cook it for about 4 mins. Add the onion, garlic and tomato and cook for 3 more mins. Add the tomato puree and saute briefly. Drain the spaghetti, reserving about 2/3 cup of the cooking water.
Add the 2/3 cup water, spaghetti, mushrooms and thyme to the pumpkin and tomato sauce. Bring to a boil and stir briefly. Add the sugar and lemon peel and season to taste. Serve garnished with thyme.