Creamy pumpkin and spinach spaghetti
This creamy pumpkin and spinach pasta boasts two servings of vegetables, making for a satisfying comfort meal you can feel good about! This recipe blends fresh roasted pumpkin and alfredo pasta sauce to give you a low maintenance chef-quality meal at home in under an hour.
Ingredients
Method
Ingredients
- 500g pumpkin, peeled and cut into small chunks
- 325g jar alfredo pasta sauce
- 2 garlic cloves, finely chopped
- 500g dried spaghetti
- 1 bag (120g) baby spinach
Tip ingredients
- ¼ cup walnuts, chopped
- ¼ cup of breadcrumbs
- ⅓ cup finely grated pecorino or parmesan cheese
- Small handful of fresh parsley, finely chopped
Method
- Preheat your oven to 180°C fan bake and scatter the diced pumpkin onto an oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat and roast for 20 minutes or until tender. Set aside to cool for 15 minutes.
- Once cooled, add the pumpkin to a blender along with the alfredo pasta sauce and chopped garlic. Blend until smooth, then pour into a large frying pan.
- Cook the spaghetti in a large pot of salted water as per pack instructions. While the spaghetti is cooking, slowly bring the sauce to a simmer then add the spinach and cook until wilted.
- Drain the cooked spaghetti, reserving a cup of pasta water. Add the spaghetti to the sauce and toss to coat; using some of the reserved pasta water if needed to loosen the sauce. Season to taste, then serve and enjoy. To add some crunch, check out the tip below.
Master chef-inspired tip
Show off your chef skills and add some crunch to this pasta with a delectable walnut crumb.
Toast ¼ cup of chopped walnuts and ¼ cup of breadcrumbs in a pan with a drizzle of olive oil until golden brown. Leave to cool, then combine with ⅓ cup finely grated pecorino or parmesan cheese and a small handful of finely chopped parsley before sprinkling over your finished dish.
Giesen 0% Sauvignon Blanc
One of NZ's best non-alcoholic wines has the cut and thrust to handle this creamy pasta dish.