Pumpkin Spinach and Walnut Spaghetti
Ingredients
- 200 g spaghetti (use gluten-free if gluten-intolerant)
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups cubed butternut squash or pumpkin
- about 100 g spinach
- 1/2 -1 tsp chilli flakes
- 1/2 lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
Preparation
Coat cubed butternut squash in 1 tablespoon of olive oil and season with salt. Bake in a hot oven at 225°C / 435°F for about 40-50 minutes, until soft and lightly caramelized.
Heat up 2 tablespoons of olive oil in a pan. Fry garlic gently on a low-medium heat, stirring frequently to avoid burning. Add chilli flakes and cook for another minute or two, stirring frequently.
Cook spaghetti for a minute shorter than usual.
Mash half the butternut squash with a fork or potato masher. Add both mashed and whole butternut squash chunks to the pan with chilli and garlic.
Add drained pasta and washed spinach to the pan. Incorporate them well into the pumpkin mixture. Taste and season with pepper, lemon juice, and additional salt and chilli if needed.
Serve immediately with chopped walnuts and lemon zest on top.
