Pumpkin, spinach and walnut spaghetti

Pumpkin, spinach and walnut spaghetti

from lazycatkitchen.com
35 min

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

  • 200 g spaghetti (use gluten-free if you are gluten-intolerant)
  • 3 tbsp / 45 ml olive oil
  • 2-3 garlic cloves, finely diced
  • 2 cups of cubed butternut squash / pumpkin*
  • about 100 g 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 walnuts, finely chopped

Directions

  1. 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 30-35 minutes, until butternut squash turns soft and gets caramelised. Give it a good stir half way through baking time.

  2. 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. 3

    Cook spaghetti for a minute shorter than you would normally.

  4. 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. 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.

  6. 6

    Serve immediately with chopped walnuts and lemon zest on top.