Pumpkin Pasta with Spinach
Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with …
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1/2 small to medium-sized Hokkaido pumpkin
- 2 tsp. olive oil divided
- to taste salt and freshly ground black pepper
- 1 head garlic
- 350 grams or 12 oz whole wheat pasta (I used fettuccine)
- 200 grams or 7 oz mushrooms sliced (I used crimini)
- 140 grams or 5 oz raw spinach
- 235 ml or 1 cup vegetable broth (see notes below)
- 1 tsp. dried basil
- 1/2 tsp. dried sage
- 1/4 tsp. nutmeg
- 4 tbsp. chopped walnuts to serve
- 4 tsp. pumpkin oil to serve (optional)
Method
- Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.
- Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.
- When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.
- Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!
