Roasted Pumpkin, Spinach and Walnut Spaghetti | Pumpkin Recipes | UK | Sarah Irving | Susty Meals

Roasted Pumpkin, Spinach and Walnut Spaghetti

As promised, I am sharing as many of my pumpkin recipes with you so that you can use up the goodies from the pumpkins that you might be carving or the ones that are going cheap after Hallowe’en.  This one is a nice and simple Roasted Pumpkin, Spinach and Walnut Spaghetti that just seems to epitomise autumn in a bowl.  I love it!

Again, my pictures are from my reference ones and I cannot for the life of me find where I have cleverly organised the proper ones to, so you will a have to feel inspired by these until I find them or recreate the dish!

If you have read my other pumpkin post (here if not!), you will know that it irks me about how much pumpkin goes to waste at this time of year.  For some reason, people either don’t know what to do with it, don’t want to bother or *fill in the blank*.  I love pumpkin in all forms and think that it is possibly one of the best flexible vegetables there are – we even have pumpkin in our breakfast smoothies!  Which is why I am sharing some recipes to get you eating this wonderful veg and saving on waste.  PLUS!! They are really cheap and big, so you can get loads of meals from them too!

Oh and yes!  This one is vegan too!

Roasted Pumpkin, Spinach and Walnut Spaghetti | Pumpkin Recipes | UK | Sarah Irving | Susty Meals

Ingredients:

200 g wholewheat spaghetti

600 g pumpkin, cut into 2 cm cubes

4 cloves of garlic, minced

1 Large onion, diced

250 g fresh spinach

1 tsp chilli flakes

1 lemon, zested and juiced

60 g walnuts, roughly chopped or bashed!

3 tbsp olive oil

Roasted Pumpkin, Spinach and Walnut Spaghetti | Pumpkin Recipes | UK | Sarah Irving | Susty Meals

Method:

Heat the oven to 220 C

Toss the pumpkin cubes in 1 tbsp olive oil and lay onto a baking sheet

Place the baking sheet into the hot oven and roast the pumpkin for 40 minutes until soft and cooked

Cook the spaghetti for one minute less than the packet instructions (this is because it will still be cooking in the sauce and you don’t want it to be soggy!)

Heat the rest of the olive oil in a large pan and cook the onions until golden

Add the garlic and chilli, cook stirring all the time so it doesn’t burn

Mash half of the roasted pumpkin with a fork and leave the other half chunky (If you want a smoother sauce, blitz it in a food processor)

Add the pumpkin and spinach to the pan with the onions, chilli and garlic and stir through until the spinach is wilting

Add the spaghetti to the pumpkin mixture and stir to cover the pasta

Squeeze over the lemon juice and stir through the zest

Serve in large bowls with a sprinkling of walnuts to top

Roasted Pumpkin, Spinach and Walnut Spaghetti | Pumpkin Recipes | UK | Sarah Irving | Susty Meals

I don’t know about you, but just thinking about pumpkin pasta is making me hungry already!  I think I’m going to have to go in the hunt for a cheap/battered pumpkin to get my fix next week.  I have a pumpkin, but it is about 8 cm!  I am going to carve it for a tealight – don’t worry, I’ll find a use for the insides, even if it is feeding it to the cats!

I love that Autumn is here, the colours are amazing this year and I think that is why I love pumpkin in my dinners as it has that orange colour that is typical of this time of year.  Sweet and comforting flavour too. Mmmmm!

Dreaming of pumpkins!

Sarah sig

Are you loving Autumn yet?  Will you be trying some pumpkin recipes this season? How about my Roasted Pumpkin, Spinach and Walnut Spaghetti?

Let me know in the comments below!

 

 

Roasted Pumpkin, Spinach and Walnut Spaghetti
Recipe Type: Dinner
Cuisine: Pasta
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
Another amazing use for pumpkins! Spicy, creamy and tasting completely like Autumn, this is a great way to save on pumpkin waste this Hallowe’en.
Ingredients
  • 200 g wholewheat spaghetti
  • 600 g pumpkin, cut into 2 cm cubes
  • 4 cloves of garlic, minced
  • 1 Large onion, diced
  • 250 g fresh spinach
  • 1 tsp chilli flakes
  • 1 lemon, zested and juiced
  • 60 g walnuts, roughly chopped or bashed!
  • 3 tbsp olive oil
Instructions
  1. Heat the oven to 220 C
  2. Toss the pumpkin cubes in 1 tbsp olive oil and lay onto a baking sheet
  3. Place the baking sheet into the hot oven and roast the pumpkin for 40 minutes until soft and cooked
  4. Cook the spaghetti for one minute less than the packet instructions (this is because it will still be cooking in the sauce and you don’t want it to be soggy!)
  5. Heat the rest of the olive oil in a large pan and cook the onions until golden
  6. Add the garlic and chilli, cook stirring all the time so it doesn’t burn
  7. Mash half of the roasted pumpkin with a fork and leave the other half chunky (If you want a smoother sauce, blitz it in a food processor)
  8. Add the pumpkin and spinach to the pan with the onions, chilli and garlic and stir through until the spinach is wilting
  9. Add the spaghetti to the pumpkin mixture and stir to cover the pasta
  10. Squeeze over the lemon juice and stir through the zest
  11. Serve in large bowls with a sprinkling of walnuts to top

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