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This pumpkin, spinach, and walnut spaghetti brings together the subtle sweetness of caramelised pumpkin with the earthy freshness of spinach and the satisfying crunch of walnuts. It’s a quick, healthy, and vibrant meal that fits perfectly into a busy midweek routine when you want something nourishing without the fuss.
I first made this during a busy week when I had leftover roasted pumpkin in the fridge. Since then, it has become a staple that I return to whenever I need comfort food that feels both satisfying and light.
Ingredients
- Spaghetti: Choose glutenfree if needed for a lighter, allergy friendly dish
- Extra virgin olive oil: Adds richness and helps bring the flavors together use good quality for best taste
- Garlic: Finely diced to infuse the oil and create a flavorful base
- Cubed butternut squash or pumpkin: Use firm, dense flesh to get that lovely caramelised texture when baked
- Fresh spinach: Provides a burst of green freshness and balances the sweetness of the pumpkin
- Chilli flakes: Bring heat and depth adjust to your preferred spice level
- Lemon zest and juice: Brightens the whole dish with a fresh citrus note
- Walnuts: Finely chopped to add crunch and a nutty counterpoint that complements the softness of pumpkin
Instructions
- Sauté the Aromatics:
- Heat two tablespoons of olive oil over low to medium heat in a pan. Add the finely diced garlic and cook gently, stirring frequently, until fragrant and soft but not browned, about 3 to 4 minutes. Stir in the chilli flakes and cook for another minute to release their flavor.
- Prepare and Roast the Pumpkin:
- Toss the cubed pumpkin in one tablespoon of olive oil and season with salt. Spread on a baking tray and roast in a preheated oven at 220 degrees Celsius (430 degrees Fahrenheit) for 25 to 30 minutes. Stir halfway through to ensure even cooking. The pumpkin should be soft and nicely caramelised on the edges.
- Cook the Spaghetti:
- Boil the pasta according to the package instructions but cook it for one minute less than the recommended time for perfect al dente texture. Drain well but reserve a little pasta water if needed.
- Mash and Combine Pumpkin:
- Use a fork or potato masher to mash about half of the roasted pumpkin chunks until smooth with some texture remaining. Add both the mashed and whole pumpkin pieces to the pan with the garlic and chilli.
- Add Spinach and Pasta:
- Toss the drained pasta and fresh spinach into the pan. Stir well so that the spinach wilts gently and everything combines evenly with the pumpkin mixture. Adjust seasoning with salt, pepper, lemon juice, or extra olive oil to taste.
- Plate and Garnish:
- Serve immediately topped with chopped walnuts and a sprinkle of lemon zest for a vibrant finishing touch.
I always look forward to the combination of sweet caramelised pumpkin and the brightness lemon brings to the dish. It reminds me of cozy autumn evenings at home when the oven is warming the kitchen and the whole family gathers around the table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of olive oil or water to loosen the sauce if it thickens.
Ingredient Substitutions
If you don’t have walnuts, toasted pine nuts or pecans work well to add crunch and nuttiness. Spinach can be swapped for baby kale or Swiss chard for a slightly different leafy green texture. Substitute butternut squash with other dense pumpkin varieties if necessary.
Serving Suggestions
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette or some crusty glutenfree bread for mopping up any sauce. For an added protein boost, try topping with grilled chicken or a sprinkle of Parmesan cheese if not strictly vegan.
This simple pasta is a reliable weeknight winner that balances comfort and freshness. Adjust the chili and lemon to suit your taste for an easy crowd pleaser.
Common Recipe Questions
- → What type of pumpkin works best for this dish?
Butternut squash is ideal due to its firm and sweet flesh, but you can use any dense pumpkin variety that roasts well.
- → Can gluten-free pasta be used?
Yes, gluten-free spaghetti works great and maintains the dish’s texture without compromising flavor.
- → How are the walnuts used in the dish?
Walnuts are finely chopped and sprinkled on top for a crunchy contrast to the soft pumpkin and spinach.
- → What level of heat does the chilli bring?
Chilli flakes add a gentle warmth that can be adjusted to taste, complementing the sweetness of the pumpkin.
- → How is the pumpkin prepared for the pasta?
The pumpkin is roasted until caramelised and tender, then partially mashed to create a textured sauce for the pasta.
- → Is lemon essential in this dish?
Lemon zest and juice brighten the flavors, adding freshness that balances the richness of the pumpkin and olive oil.