Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin

4.7 530 ratings

Prep. 20 min

Total 50 min

4 portions

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 126 Recipes
Australia and New Zealand

Veggie Lover 10 Recipes
International

You might also like...

Show all

Chicken Katsu Sandwich Sushi (Onigirazu)

1 Std. 30 Min

Ricotta gnocchi

2 Std.

French onion pasta

45 Min

Gluten free pasta

50 Min

Risotto with lemon, thyme and feta

30 Min

Pasta e fagioli

26 Std.

Biryani-style rice

1 Std. 5 Min

Tagliatelle with porcini mushrooms

1 Std.

Risotto verde (TM7/TM6)

30 Min

One pot pasta with chorizo (open bowl)

35 Min

Udon with chicken and mushrooms

50 Min

Chicken with almonds

45 Min

Show all