Roasted Pumpkin Pasta with Spinach
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Cuisine: Mediterranean Diet
- Diet: Vegetarian
1/2 small to medium-sized pumpkins
2 teaspoons etra virgin olive oil divided
salt and freshly ground black pepper to taste
1 head garlic
12 oor z 350 grams whole wheat pasta
7 oz or 200 grams mushrooms sliced
5 oz or 140 grams raw spinach
1 cup or 235 ml or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried sage
1/4 teaspoon nutmeg
4 tablespoons chopped walnuts to serve
4 teaspoons pumpkin oil to serve
Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.
Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.
When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.
Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). To Your Health!
Add vegetable broth slowly until you reach the right consistency.
- Calories: 518
- Fat: 87g
- Carbohydrates: 18g
- Protein: 14g
Keywords: Mediterranean Diet, Healthy Eating, Lose Weight, Best Diet, Weight Loss