Pesto spaghetti with roast pumpkin
TM6 TM5 TM31

Pesto spaghetti with roast pumpkin

4.8 (271 ratings)

Ingredients

  • 6 garlic cloves
  • 50 g extra virgin olive oil
  • 400 - 450 g pumpkin, cut into pieces (2-3 cm)
  • 50 g Parmesan cheese
  • 40 g fresh basil leaves
  • 100 g fresh baby spinach
  • 1 lemon, juice only
  • sea salt, to taste
  • ground black pepper, to taste
  • 1500 g water
  • 200 g cherry tomatoes (approx. 1 punnet), cut into halves
  • 1 bunch asparagus, trimmed and cut into thirds
  • 220 g dried spaghetti (wholemeal or spelt)
  • rocket (approx. 60 g), to serve
  • 1 - 2 tbsp walnuts (approx. 40 g), roughly broken

Nutrition
per 1 portion
Calories
2097.8 kJ / 499.5 kcal
Protein
18.3 g
Carbohydrates
44 g
Fat
25.2 g
Saturated fat
5.1 g
Fiber
12.4 g
Sodium
281.8 mg

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