250 g frozen spinach drained thawed (or use fresh)
30g butter
250g pumpkin puree
3 garlic cloves crushed
1 pinch ground nutmeg
50g parmesan cheese or vegetarian hard cheese, grated
2 eggs
1 cup Evaporated Milk or Milk
1 1/2 cups pasta cooked
Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray.
Melt butter in a fry pan and add garlic, stir over heat for 4-5 minutes, and add pumpkin puree.
Add spinach and stir another 3 minutes.
Add nutmeg.
Beat milk, and eggs in a large bowl until smooth.
Stir in pasta and the pumpkin mixture.
Spoon into prepared dish and bake about 30 minutes at 180C, until set and lightly browned.