Roasted pumpkin pasta with spinach and walnuts
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Place your slices of pumpkin onto a roasting tin, add the honey, a little oil, the rosemary and sprinkle with the paprika and seasoning. Place into the oven at 190°C and roast until soft.
Put the pasta on to boil in lightly salted water and drain when cooked, but still retaining a bite.
Cut the pumpkin into bite size chunks, discarding the skin. Toss the pasta in the roasting dish so that it is coated with the other ingredients.
In a pan wilt your spinach in a knob of melted butter and stir it through the pasta and the pumpkin.
Sprinkle with the Parmesan and toasted walnuts. Taste again and season if needed. Drizzle with a little oil if needed. This also works well with some chorizo.
Ingredients
½ small pumpkin, sliced
1 tbsp honey
1 tbsp olive oil
small bunch rosemary, chopped
1 tsp smoked paprika
pasta for four
handful of spinach per person
nob of butter
handful of parsley, chopped
50g Parmesan, grated
handful of walnuts, roasted nuts
Method
Place your slices of pumpkin onto a roasting tin, add the honey, a little oil, the rosemary and sprinkle with the paprika and seasoning. Place into the oven at 190°C and roast until soft.
Put the pasta on to boil in lightly salted water and drain when cooked, but still retaining a bite.
Cut the pumpkin into bite size chunks, discarding the skin. Toss the pasta in the roasting dish so that it is coated with the other ingredients.
In a pan wilt your spinach in a knob of melted butter and stir it through the pasta and the pumpkin.
Sprinkle with the Parmesan and toasted walnuts. Taste again and season if needed. Drizzle with a little oil if needed. This also works well with some chorizo.
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