For this dinner we'll be using the spicy pumpkin soup leftovers from earlier this week (2 dl per person).
2
Cook gluten-free spaghetti according to the instructions on the package. You may use regular spaghetti instead, if preferred.
3
Mince the garlic and fry in a pan until golden.
4
Finely chop the chilli and fry together with the garlic.
5
Pour in the pumpkin soup and cook until hot, then fold in the cooked spaghetti. Stir in grated cheese until you have a beatuifully creamy pasta sauce. Top with oregano and serve immediately.
