Pumpkin, spinach and walnut spaghetti #vegetarian #dinner

It's nearly the center of the week so the present dish is a straightforward, basic, mid-week dinner. On the off chance that, similar to me, you generally have a compartment brimming with simmered pumpkin in your ice chest during pre-winter, you will have your supper on the table in a matter of seconds by any stretch of the imagination.

While numerous individuals appreciate pumpkin treats, I'm a sucker for exquisite dishes punctuated with this sweet vegetable. Its caramelized goodness goes so well with the kinds of garlic, bean stew, spinach, pecans and lemon that notwithstanding expounding on this causes me to salivate. It's a marriage made in paradise and it's sort of difficult to portray so best make it yourself:).

Also try our recipe Vegan Bolognese

This simple pumpkin, spinach and walnut spaghetti makes an ideal mid-week dinner. It's light, quick to prepare and tastes delicious. It's vegan and can be made gluten-free too.

INGREDIENTS

• 200 g spaghetti (use gluten-free if you are gluten-intolerant)
• 3 tbsp / 45 ml olive oil
• 2-3 garlic cloves, finely diced
• 2 cups of cubed butternut squash / pumpkin*
• about 100 g spinach
• ½-1 tsp chilli flakes (depending on level of heat and your preference)
• ½ lemon, zest and juice
• salt and pepper, to taste
• 30 g walnuts, finely chopped

INSTRUCTIONS

1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
3. Cook spaghetti for a minute shorter than you would normally.
4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
6. Serve immediately with chopped walnuts and lemon zest on top.

Read more our recipe : Rigatoni with Italian Sausage

For more detail : https://bit.ly/2sexFrS