Roast Pumpkin Spaghetti

Roast Pumpkin Spaghetti


Serves 4

Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper. Slice pumpkin into 2 inch thick wedges. Leave seeds and skin on. Lie on tray and sprinkle with salt. Drizzle in Extra Virgin Olive Oil. Roast for 1 hour or until soft and caramelised. Add garlic to the tray after 30 minutes.

Remove the pumpkin from the tray. Scoop the seeds out and return them to the tray. Spread out. Turn the oven up to 220 degrees celsius and roast the seeds for 10 more minutes to crisp up further.

Set aside 1 cup of the pumpkin flesh, roughly chop so it’s in bite sized bits, keep warm. It’s best if there’s some crispy skin in it as it will create texture! Place the remaining pumpkin in a blender or food processor along with the parmesan, kefir, tomatoes, pepper and chilli powder. Squeeze roasted garlic from the skins into the pumpkin mixture. Blend everything until smooth.

Cook the pasta according to packet directions and then drain, reserving 1.5 cups of pasta water. Add this water to the blender a 1/4 cup at a time until it resembles a smooth sauce rather than a thick puree. Taste the sauce and adjust seasoning to taste.

Toss together the pasta, reserved pumpkin and the sauce. Toss to coat and serve sprinkled with extra parmesan, roasted pumpkin seeds and the finely chopped parsley.

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