Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin

4.7 517 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

Difficulty

easy

Nutrition per 1 portion

Sodium 281.8 mg

Protein 18.3 g

Calories 2097.8 kJ / 499.5 kcal

Fat 25.2 g

Fibre 12.4 g

Saturated Fat 5.1 g

Carbohydrates 44 g

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