Roasted Pumpkin Spinach and Walnut Spaghetti Recipe
The Roasted Pumpkin Spinach and Walnut Spaghetti Recipe is a loaded vegetable pasta recipe that you can make in no time. The spaghetti pasta are just tossed in with some olive oil infused with garlic, red chilli flakes and oregano. Cubes of roasted pumpkin and sautéed spinach leaves and toasted walnuts helps to enhance the flavour and texture of the this delicious Spaghetti Pasta.
Roasted Pumpkin, Spinach & Walnut Spaghetti Aglio Olio Recipe is a healthy loaded vegetable pasta which you can make for your quick dinner or lunch. The pasta is made like the Aglio olio style where the pasta is just tossed in with olive oil, dry red chilli flakes, oregano and roasted veggies. Here we have combined pumpkin and spinach leaves and garnished with some toasted walnuts.
Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Pumpkin on the other hand is good for controlling cholesterol. It is rich in Vitamin A and Potassium.
If you are looking for pasta recipes here are some :
- 400 grams Spaghetti Pasta
- 10 cloves Garlic
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Red Chilli flakes
- 2 teaspoons Mixed Herbs (Dried)
- 200 grams Kaddu (Parangikai/ Pumpkin) , skin peeled and chopped
- 1 cup Spinach Leaves (Palak) , roughly chopped
- 1/4 cup Walnuts , roasted
- Salt , to taste
How to make Roasted Pumpkin Spinach and Walnut Spaghetti Recipe
To begin making the Roasted Pumpkin Spinach and Walnut Spaghetti Recipe, boil the spaghetti pasta first. Heat a sauce pan with enough and allow it to come to a brisk boil. Once the water starts to boil, add your spaghetti pasta, a pinch of salt.
Boil the pasta until it is al dente; that is just cooked. When the pasta is cooked, strain the water and run it under a cold tap water - this will stop the cooking process and the spaghetti pasta will remain firm. (You can keep little of pasta water aside).
Drizzle some olive oil over the spaghetti pasta and toss well. Keep the pasta aside.
Heat a sauce pan, drizzle about 2 tablespoon of olive oil into the same pan, add garlic and sauté for a few seconds until you can smell the aromas coming through.
Add chopped pumpkin and sprinkle with little salt, sprinkle a little water, cover the pan and cook the pumpkin until it is soft. Once it is cooked half way through, open the pan and pan roast it until fully cooked.
Add in red chilli flakes, dried herbs and stir for a few seconds. Finally, add washed and chopped spinach leaves and saute till the leaves wilt, which will take about 20 seconds.
Once done, stir in the cooked pasta and toss Roasted Pumpkin Spinach Spaghetti well. Once the spaghetti pasta is well combined with the herbs and vegetables, sprinkle salt and check if the seasonings are perfect and stir in the roasted walnuts. Adjust the salt and seasonings according to your taste.
Once done, turn off the heat. Transfer the Roasted Pumpkin Spinach and Walnut Spaghetti onto a serving plate and sprinkle with parmesan cheese if you like and chopped parsley on top to garnish.