Roasted Pumpkin Pasta (No Cream)
This roasted pumpkin pasta features a rich, garlicky roasted pumpkin sauce with fresh spinach and crunchy walnuts served with al dente pasta for a delicious, satisfying vegetarian/vegan meal. It's low in fat, made without heavy cream or cheese, and can be enjoyed over several days.
Servings 4 servings
Calories 469kcal
Equipment
- Large baking sheet
- Potato masher
- Large pot and colander
Ingredients
- 2 pounds pumpkin peeled, cut into pieces, see *Notes
- 4-5 sundried tomatoes in oil, drained, finely chopped
- 3-4 garlic cloves finely chopped
- ½ teaspoon chili flakes
- 2.82 ounces baby spinach 2 handfuls, chopped
- ⅓ teaspoon onion powder or granules
- ⅓ teaspoon garlic powder or granules
- ⅔ teaspoon paprika
- ⅔ vegetable stock cube crumbled, or 1-2tsp bouillon, plus 1⅔c/400ml pasta water, add to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 10.58 ounces uncooked pasta penne, fusilli, farfalle or another large pasta
- ⅓ cup walnuts chopped
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 400F/200C/180fan/gas mark 6. Line a large baking sheet with parchment paper (or use a non-stick sheet) and set aside.
- Prepare pumpkin: Cut the pumpkin in half and scoop out the seeds and stringy pulp. Peel and cut the pumpkin into thick wedges then into smaller, similar sized pieces. Place in a large bowl, season with a little salt and pepper, add the paprika, garlic and onion powders and 1 tablespoon of oil. Stir thoroughly.
- Roast pumpkin: Spread over the baking sheet then roast in the centre of the oven for about 45 minutes or until the pumpkin is golden brown and tender.
- Cook pasta: After the pumpkin has been in the oven for about 35 minutes start cooking the pasta. Bring a large pot of water (with about 2 tsp of sea salt) up to the boil, add the pasta, stir and cook it al dente (a little firm). Stir occasionally to prevent it sticking to the pot. Remove from the heat and drain thoroughly in a colander reserving the pasta water.
- Prepare sauce: In a large non-stick pan heat one tablespoon of oil, add the chili flakes, chopped garlic and sundried tomatoes. Cook gently for 2-3 minutes making sure the garlic doesn't brown too much, stirring all the time. Add the pumpkin and smash it roughly using a potato masher. Add about 1 and ⅔ cups (400ml) of pasta water (or simply hot water), bouillon/stock cube and stir.
- Add spinach: Stir in the spinach and cook for a couple of minutes or until it wilts. Stir in the butter and top up with more stock if required.
- Serve: Remove from the heat, adjust the seasoning and consistency, if needed, combine with the cooked pasta and serve with chopped walnuts, fresh thyme leaves (regular or lemon), pepper flakes and a drizzle of extra virgin olive oil.
Notes
- *Use a small culinary pumpkin, not carving pumpkin.
- You can peel and chop the pumpkin in advance then place in an airtight container and refrigerate overnight. The next day pat it dry with a paper towel to remove excess moisture (if necessary) then season and make the recipe.
- I recommend using large pasta shapes, such as pennoni rigati (as in the photos), penne, fusilli, etc.
- Start boiling the pasta about 10 minutes before your pumpkin comes out of the oven. Reserve about 2 cups (500ml) of pasta water to add to the sauce.
- If the pumpkin pasta sauce becomes too thick add a splash of stock/water.
- Best served hot. Refrigerate leftover pasta and pumpkin spinach sauce in individual containers for up to 4 days.
- Freezing: you can freeze the sauce, without the pasta, for up to 3 months.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 75g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 1188mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21527IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 4mg