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This pumpkin spinach and walnut spaghetti is a simple and wholesome midweek supper perfect for those who keep roasted pumpkin or butternut squash ready in the fridge during autumn. The sweet caramelised pumpkin combined with garlic, chilli, fresh spinach, and crunchy walnuts creates a delightful balance of flavors and textures that come together quickly for a satisfying meal.
I first made this recipe when I had a batch of roasted pumpkin leftover and was amazed at how the flavors harmonized so effortlessly—now it’s become one of my go to weeknight dishes especially when I want something filling but not heavy.
Ingredients
- Spaghetti: two hundred grams — use gluten free if gluten is an issue to keep it light
- Extra virgin olive oil: forty five milliliters — for richness and to gently carry the garlic and chili flavors
- Garlic: two to three cloves, finely diced — gives a delicious aromatic base essential to Italian inspired dishes
- Butternut squash or pumpkin: four hundred fifty grams of cubes — roast until caramelised for natural sweetness and creamy texture
- Spinach: one hundred grams — adds freshness and a hint of earthiness, choose tender leaves for best results
- Chili flakes: half to one teaspoon — control the heat level to your preference, these add a nice kick
- Lemon: half, zest and juice — brightens and balances the richness
- Salt and pepper: to taste — essential to bring out all the flavors
- Walnuts: thirty grams finely chopped — for crunch and a toasty nutty contrast, pick fresh walnuts for better taste
Instructions
- Sauté the Aromatics:
- Heat two tablespoons of olive oil over medium low. Gently fry the garlic while stirring often to prevent burning. Add chili flakes and cook for another one to two minutes to release their flavor into the oil.
- Roast the Pumpkin:
- Preheat your oven to two hundred twenty degrees Celsius or four hundred thirty degrees Fahrenheit. Toss the cubed pumpkin with one tablespoon of olive oil and salt. Spread on a baking tray and roast for twenty five to thirty minutes until tender and caramelised, stirring halfway through for even cooking.
- Cook the Pasta:
- Boil your spaghetti according to package instructions but cook it one minute less than usual to keep it slightly firm since it will finish cooking in the sauce.
- Combine and Mash:
- Add half of the roasted pumpkin back into the pan with the garlic and chili. Mash these pieces gently with a fork or potato masher to create a creamy base while leaving some chunks whole for texture.
- Toss Ingredients Together:
- Drain the pasta and add it along with the washed spinach straight to the pan. Mix everything well so the spinach wilts slightly and combines with the pumpkin sauce. Season with pepper and adjust salt or chili to taste. Squeeze in lemon juice and add lemon zest for a fresh twist. Olive oil can be drizzled over at this stage if you want extra richness.
- Finish and Serve:
- Serve the pasta hot topped generously with chopped walnuts for crunch and a final burst of flavor.
The pumpkin or butternut squash is my favorite ingredient here. Its caramelised sweetness contrasts so beautifully with the mild heat of chili flakes and the fresh brightness of lemon. I remember one chilly autumn evening when my family gathered around the dinner table after a busy day, and this dish brought warmth and smiles in every bite.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce.
Ingredient Substitutions
If walnuts are not available, toasted pine nuts or almonds make an excellent crunchy replacement. You can swap spinach with kale or Swiss chard for a slightly different green and texture.
Serving Suggestions
Serve this pasta with a simple side salad dressed in lemon vinaigrette to complement the citrus notes. A light drizzle of extra olive oil or a sprinkle of grated Parmesan will elevate the dish for special occasions.
This easy pasta balances sweet roasted pumpkin with bright lemon and crunchy walnuts for a quick comforting meal.
Common Questions About Recipes
- → Can I use regular spaghetti instead of gluten-free?
Yes, regular spaghetti works well if gluten is not a concern, maintaining the dish's texture and flavor.
- → How do I roast the pumpkin properly?
Coat cubed pumpkin in olive oil and salt, then roast at 220°C (430°F) for 25-30 minutes until soft and caramelized, stirring halfway through.
- → What substitutes can I use for walnuts?
Toasted pine nuts or pecans make great alternatives, adding similar crunch and nuttiness.
- → How spicy is the dish with chili flakes?
The chili flakes add a gentle warmth; adjust quantity to your preferred spice level.
- → Can I prepare this dish ahead?
Roast the pumpkin in advance and keep it refrigerated; assemble and heat just before serving for best freshness.
- → Is lemon juice essential in this dish?
Lemon juice brightens the flavors and balances the sweetness of pumpkin, but can be omitted if preferred.