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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Pumpkin, spinach and walnut spaghetti

December 8, 2015 by Ania - 110

butternut squash, easy, gluten-free, healthy, Italiango to recipe

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pumpkin spinach walnut spaghetti

It’s almost the middle of the week so today’s dish is a no fuss, simple, mid-week supper. If, like me, you always have a container full of roasted pumpkin in your fridge during autumn, you will have your dinner on the table in no time at all.

If you need to roast your pumpkin, you can always do a quick yoga session while your oven does its magic. That’s what I’ve been trying to do lately – incorporate small yoga sessions into any waiting time.

I have a love/hate relationship with yoga. I know I need it as I have the flexibility of a small tank, but because I really suck at it, I tend to procrastinate. My current strategy is to develop a yoga habit (certainly much better than my current chocolate one;)) by finding 20 minutes to practise each day. Waiting for your veggies to finish roasting is as good a time as any. Once you finish, you’ll be in a good mood and your dinner will be just minutes away.

While many people enjoy pumpkin desserts, I’m a sucker for savoury dishes punctuated with this sweet vegetable. Its caramelised goodness goes so well with the flavours of garlic, chilli, spinach, walnuts and lemon that even writing about this makes me salivate. It’s a marriage made in heaven and it’s kind of hard to describe so best make it yourself:).

butternut squash before and after

pumpkin spinach walnut spaghetti in a pan

pumpkin spinach walnut spaghetti top down

pumpkin spinach walnut spaghetti close

pumpkin spinach walnut spaghetti portion

4.93 from 27 votes
Print
  • serves: 2
  • prep: 20 min
  • cooking: 15 min

Ingredients

  • 200 g spaghetti (use gluten-free if you are gluten-intolerant)
  • 3 tbsp / 45 ml olive oil
  • 2-3 garlic cloves, finely diced
  • 2 cups of cubed butternut squash / pumpkin*
  • about 100 g spinach
  • ½-1 tsp chilli flakes (depending on level of heat and your preference)
  • ½ lemon, zest and juice
  • salt and pepper, to taste
  • 30 g walnuts, finely chopped

Method

  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
  2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
  3. Cook spaghetti for a minute shorter than you would normally.
  4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
  5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
  6. Serve immediately with chopped walnuts and lemon zest on top.

Notes

*I’ve had a lot of enquiries, mostly from my USA-based readers, asking me why this recipe has pumpkin in the name when it uses butternut squash. To my mind, butternut squash (also known as ‘butternut pumpkin’ in Australia, New Zealand, Germany and my native Poland, to name just a few…), is a type of pumpkin. You are welcome to use any pumpkin variety you have to hand as long as it has firm and dense (rather than watery) flesh.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

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  1. Louise says

    September 19, 2020 at 12:07 pm

    Can I add tomatoes to this sauce

    Reply
    • Ania says

      September 19, 2020 at 4:22 pm

      Hi Louise,

      Sure you can, but I personally would not advise it. It’s not that kind of pasta and I don’t feel like they would go so well with the other flavours. Ania

      Reply
  2. Jane B says

    September 28, 2020 at 10:55 am

    Delicious! This was absolutely wonderful, thank you so much bfor the recipe. I love roast pumpkin, but had never thought of mashing half and leaving the other half as is.
    I did make a couple of very small modifications – I roasted a large clover of garlic with the pumpkin, and mashed it with the pumpkin for extra flavour. I also thinned the sauce slightly with a little of the pasta water and a generous dollop of white wine.
    This will be a favourite, I’m sure of that.

    Reply
    • Ania says

      September 28, 2020 at 12:00 pm

      Thank you, Jane! I’m delighted to hear that you enjoyed it and thanks so much for taking the time to let me know – much appreciated. Ania

      Reply
  3. Naina says

    December 11, 2020 at 4:34 pm

    Delicious.
    We thoroughly enjoyed the pasta.

    Reply
    • Ania says

      December 11, 2020 at 5:21 pm

      Great to hear, thank you 🙂 Ania

      Reply
  4. Honor says

    February 15, 2021 at 12:04 am

    Could this recipe be made in advance and reheated? if so what is the best way?

    Reply
    • Ania says

      February 15, 2021 at 1:45 pm

      Hi Honor,

      I guess it would work if you undercooked your pasta a bit and then reheated in a pan with a good splash of water. Hope this helps! Ania

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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