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.
Recipe by Ania on December 8, 2015
Prep time: PT20M
Cook time: PT15M
Rating
5.00 stars (45 reviews)
Keywords
butternut squash,easy,gluten-free,healthy,Italian
Ingredients
200 g / 7 oz spaghetti (use gluten-free if you are gluten-intolerant)
45 ml / 3 tbsp extra virgin olive oil, plus more if desired
2-3 garlic cloves, finely diced
450 g / 2 cups of cubed butternut squash / pumpkin*
100 g / 3.5 oz spinach
½-1 tsp chilli flakes (depending on level of heat and your preference)
½ lemon, zest and juice
salt and pepper, to taste
30 g / 1 oz walnuts, finely chopped
Categories
large plates
Cuisine
Italian
Steps
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.
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.
Cook spaghetti for a minute shorter than you would normally.
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.
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.
Serve immediately with chopped walnuts and lemon zest on top.
