Pumpkin, spinach and walnut spaghetti
This simple pumpkin, spinach and walnut spaghetti makes an ideal mid-week dinner. It's light, quick to prepare and tastes delicious. It's vegan and can be made gluten-free too.
Ingredients
Instructions
- 1
Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a 220º C / 430º F oven for about 25-30 minutes, until butternut squash turns soft and gets caramelised. Give it a good stir half way through baking time.
Timer: 30m - 2
Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn't burn. Add chilli flakes and cook for another minute or two stirring frequently.
- 3
Cook spaghetti for a minute shorter than you would normally.
- 4
Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- 5
Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed. You may also want to use some extra olive oil, but that's optional.
- 6
Serve immediately with chopped walnuts and lemon zest on top.