Name: Pumpkin, Spinach and Walnut Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 200 g / 7 oz spaghetti (use gluten-free if desired); 45 ml / 3 tbsp extra virgin olive oil, plus more if needed; 2-3 garlic cloves, finely diced; 450 g / 2 cups cubed butternut squash or pumpkin; 100 g / 3.5 oz spinach; ½–1 tsp chili flakes (to taste); ½ lemon, zest and juice; Salt and pepper, to taste; 30 g / 1 oz walnuts, finely chopped

Why You’ll Love This Recipe

I like this recipe because it’s simple, filling, and wholesome. It’s a beautiful way to use seasonal pumpkin while keeping the meal light and nutritious. I find that the walnuts add a lovely texture and nutty flavor, while the lemon zest brightens everything up.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
200 g / 7 oz spaghetti (use gluten-free if you are gluten-intolerant)
45 ml / 3 tbsp extra virgin olive oil, plus more if desired
2-3 garlic cloves, finely diced
450 g / 2 cups of cubed butternut squash / pumpkin*
100 g / 3.5 oz spinach
½-1 tsp chilli flakes (depending on level of heat and your preference)
½ lemon, zest and juice
salt and pepper, to taste
30 g / 1 oz walnuts, finely chopped

Directions

I start by cooking the spaghetti in salted boiling water until al dente, then drain and set it aside, reserving a little cooking water.
While the pasta cooks, I heat olive oil in a large pan and sauté the garlic until fragrant.
I add the cubed pumpkin to the pan and cook until tender, stirring occasionally. If it starts to stick, I add a splash of water.
Once the pumpkin is soft, I stir in the spinach and let it wilt down.
I add the chili flakes, lemon zest, and lemon juice, seasoning with salt and pepper to taste.
I toss in the cooked spaghetti, adding a little reserved pasta water if I want a silkier sauce.
Finally, I sprinkle the chopped walnuts over the top before serving.

Servings and Timing

This recipe serves 2 people generously. It takes me about 10 minutes to prepare and around 20 minutes to cook, so dinner is ready in about 30 minutes.

Variations

Sometimes I use kale instead of spinach when I want something heartier. I also like to swap walnuts for pine nuts or almonds for a different flavor. For a creamier version, I stir in a spoonful of ricotta or crumble some feta cheese on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a pan with a splash of olive oil or water to loosen it up. I don’t recommend freezing since the spinach and pumpkin can become watery after thawing.

FAQs

Can I use butternut squash instead of pumpkin?

Yes, I often use butternut squash, and it works perfectly in this recipe.

Can I make this recipe vegan?

It already is vegan, so I don’t need to make any substitutions.

What type of pasta works best?

I usually use spaghetti, but linguine or fettuccine also pair beautifully with this sauce.

How do I make the pumpkin cook faster?

I dice it into small cubes so it softens quickly in the pan.

Can I roast the pumpkin instead of pan-cooking it?

Yes, I sometimes roast the pumpkin for extra caramelized flavor before adding it to the pasta.

Can I make this gluten-free?

Yes, I use gluten-free spaghetti and it works just as well.

Is this recipe spicy?

It depends on how much chili I add. I usually keep it mild with just a pinch.

Can I add cheese?

Yes, I sometimes top it with Parmesan, feta, or ricotta for extra creaminess.

Can I prepare this in advance?

I prefer making it fresh, but I can cook the pumpkin ahead of time to save time later.

How do I prevent the pasta from sticking together?

I toss it with a little olive oil after draining if I’m not adding it to the pan right away.

Conclusion

I love how this pumpkin, spinach and walnut spaghetti brings together simple ingredients to create a delicious and nourishing meal. It’s easy enough for a weeknight but still feels special and vibrant with every bite.