Skip to main content Search
Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin
4.7 525 ratings
Prep. 20 min
Total 50 min
4 portions
Sign up for free

Ingredients

  • garlic cloves
    6
  • extra virgin olive oil
    50 g
  • pumpkin cut into pieces (2-3 cm)
    400 - 450 g
  • Parmesan cheese
    50 g
  • fresh basil leaves
    40 g
  • fresh baby spinach
    100 g
  • lemon juice only
    1
  • sea salt to taste
  • ground black pepper to taste
  • water
    1500 g
  • cherry tomatoes (approx. 1 punnet), cut into halves
    200 g
  • asparagus trimmed and cut into thirds
    1 bunch
  • dried spaghetti (wholemeal or spelt)
    220 g
  • rocket (approx. 60 g), to serve
  • walnuts (approx. 40 g), roughly broken
    1 - 2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 281.8 mg
Protein 18.3 g
Calories 2097.8 kJ / 499.5 kcal
Fat 25.2 g
Fibre 12.4 g
Saturated Fat 5.1 g
Carbohydrates 44 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sam Wood 16 Recipes
Australia and New Zealand
Stack up the savings 117 Recipes
Australia and New Zealand
Veggie Lover 10 Recipes
International

You might also like...

Show all

Hainanese chicken rice with vegetable soup and steamed egg

4.1(73)

1h 25min

Macaroni cheese with a crunchy topping

4.2(139)

1h 10min

Risotto with zucchini and prawns

4.2(90)

1h 15min

Nasi tomato (tomato rice)

4.3(56)

40min

Creamy vegetable rice

4.1(92)

25min

Summer tomato and gin pasta sauce

4.7(191)

35min

Meat-free mushroom lasagne

4.6(67)

1h 30min

Linguine with lemon and prosciutto

4.5(103)

25min

Baked salmon sushi cups

5.0(6)

30min

One pot pasta with chorizo (open bowl)

3.3(16)

35min

Udon with chicken and mushrooms

3.6(23)

50min

Chicken with almonds

3.5(45)

45min

 Show all