Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin

4.7 501 ratings

Prep. 20min

Total 50min

4 portions

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

Nutrition per 1 portion

Calories 499.5 kcal / 2097.8 kJ

Protein 18.3 g

Fat 25.2 g

Carbohydrates 44 g

Fiber 12.4 g

Saturated fat 5.1 g

Sodium 281.8 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Sam Wood 16 Recipes
Australia and New Zealand

Stack up the savings 116 Recipes
Australia and New Zealand

You might also like...

Warm Mediterranean couscous salad

Warm Mediterranean couscous salad

30min

Satay noodle salad

Satay noodle salad

35min

Silverbeet and mushroom pasta (TM6)

Silverbeet and mushroom pasta (TM6)

30min

Rendang curry

Rendang curry

30min

Black rice bowl with chicken and mushroom (gut health)

Black rice bowl with chicken and mushroom (gut health)

40min

Soba noodle mee goreng

Soba noodle mee goreng

40min

Vegetable lasagne

Vegetable lasagne

1 h 35min

Mushroom and sun-dried tomato fettuccine

Mushroom and sun-dried tomato fettuccine

35min

Mexican stack

Mexican stack

45min

Hoisin pork bowl

Hoisin pork bowl

30min

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h

Lentil bolognese

Lentil bolognese

30min