Pumpkin Spinach Walnut Pasta (Printer-Friendly)
A wholesome spaghetti dish with roasted pumpkin, fresh spinach, walnuts, garlic, and a touch of chilli and lemon zest.
# What You’ll Need:
→ Pasta
01 -
7 oz gluten-free spaghetti
→ Vegetables and Nuts
02 -
2 cups cubed butternut squash or pumpkin
03 -
3.5 oz fresh spinach
04 -
1 oz walnuts, finely chopped
→ Seasonings and Oils
05 -
3 tablespoons extra virgin olive oil
06 -
2 to 3 garlic cloves, finely diced
07 -
½ to 1 teaspoon chili flakes
08 -
½ lemon, zest and juice
09 -
Salt and freshly ground black pepper, to taste
# Steps to Make This:
01 -
Preheat oven to 430°F. Toss cubed butternut squash with 1 tablespoon olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until soft and caramelized.
02 -
Heat 2 tablespoons olive oil in a pan over medium-low heat. Add diced garlic and cook gently, stirring frequently to prevent burning. Add chili flakes and continue cooking for 1 to 2 minutes while stirring.
03 -
Cook gluten-free spaghetti according to package instructions, reducing cooking time by one minute to ensure firmness. Drain and set aside.
04 -
Mash half of the roasted butternut squash using a fork or potato masher. Add both mashed and whole squash pieces to the pan with garlic and chili mixture, stirring to combine.
05 -
Add drained spaghetti and fresh spinach to the pan. Toss thoroughly to coat pasta and wilt spinach evenly with the pumpkin sauce. Season with black pepper, lemon juice, additional salt, chili flakes, and extra olive oil if desired.
06 -
Transfer to serving plates and garnish with chopped walnuts and lemon zest. Serve immediately.
# Additional Notes:
01 -
Butternut squash, also known as butternut pumpkin in some regions, can be substituted with any dense-fleshed pumpkin variety for similar results.