Pumpkin, Spinach and Walnut Spaghetti: A Flavorful Weeknight Wonder
A vibrant vegetarian pasta dish combining the creamy sweetness of pumpkin, fresh spinach, and toasted walnuts for a comforting yet elegant meal. Perfect for quick weeknight dinners with bold seasonal flavors and rustic charm.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing and Tossing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
200 g / 7 oz spaghetti
1 small butternut squash (500g), cubed
4 cups fresh spinach
1/2 cup walnuts
3 cloves garlic, minced
1/2 teaspoon chili flakes
3 tablespoons butter
1 lemon, zested
50 g grated Parmesan cheese
Salt
Black pepper
Instructions
Bring a large pot of salted water to a boil
Add spaghetti and cook according to package instructions until al dente
Drain, reserving 1/2 cup pasta water
Sauté garlic and chili flakes in butter until fragrant
Add butternut squash cubes and sauté 10-12 minutes until tender
Stir in fresh spinach and cook until wilted
Add cooked spaghetti and pasta water, tossing to coat
Sprinkle with Parmesan cheese and lemon zest
Finish with crushed walnuts and black pepper
Notes
Use olive oil instead of butter for a vegan option
Swap butternut squash for other winter squashes like acorn or sweet potato
Store leftovers in an airtight container for up to 3 days in the fridge
Find it online: https://cookingwithramsay.com/pumpkin-spinach-walnut-spaghetti/