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Pumpkin, Spinach and Walnut Spaghetti

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A light and nourishing spaghetti dish with tender pumpkin, fresh spinach, crunchy walnuts, and a touch of chili and lemon for brightness.

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

Instructions

  1. Cook the spaghetti in salted boiling water until al dente. Drain, reserving some cooking water, and set aside.
  2. Heat olive oil in a large pan and sauté the garlic until fragrant.
  3. Add the cubed pumpkin and cook until tender, stirring occasionally. Add a splash of water if it sticks.
  4. Stir in the spinach and cook until wilted.
  5. Add chili flakes, lemon zest, and lemon juice. Season with salt and pepper.
  6. Toss in the cooked spaghetti, adding a little reserved pasta water for a silkier sauce if desired.
  7. Sprinkle with chopped walnuts before serving.

Notes

Substitute kale for spinach for a heartier variation.

Use pine nuts or almonds instead of walnuts for a different crunch.

For a creamy version, add ricotta or crumble feta cheese on top.

Best served fresh, but leftovers keep for 2 days in the fridge.

Reheat gently with a splash of olive oil or water to refresh.

Nutrition

Find it online: https://justsosavory.com/pumpkin-spinach-and-walnut-spaghetti/