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Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin
4.7 528 ratings
Prep. 20 min
Total 50 min
4 portions
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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

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