Nadia’s quick and easy vegetarian spaghetti
This recipe is super simple and packed full of flavour and goodness. If you want to spice things up a little, add a pinch of chilli flakes to the pasta for a bit of a kick!
PESTO SPAGHETTI WITH MAPLED PUMPKIN, ROCKET, OLIVES AND BLISTERED CHERRY TOMATOES
Mapled pumpkin 200g peeled pumpkin (or butternut), diced 1cm 1 teaspoon olive oil 1 teaspoon maple syrup Pesto spaghetti 1 shallot 1 clove garlic 1 punnet cherry tomatoes 250g fresh or dried spaghetti 50g basil pesto (store bought) 1⁄ cup finely grated parmesan
4 cheese 2 handfuls rocket leaves 30g Kalamata olives, sliced 3 tablespoons basil leaves, roughly torn (reserve a few for garnish) To serve 2–3 tablespoons finely grated or shaved parmesan cheese 20g chopped walnuts
Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Toss all mapled pumpkin ingredients together on prepared tray. Season well with salt and pepper and roast for about 15 minutes, until the pumpkin is soft. While the pumpkin is cooking, prepare the rest of the meal. Finely dice shallot and garlic. Heat a drizzle of olive oil in a medium fry-pan on low heat. Cook shallot and garlic for 1–2 minutes until just soft. Increase heat to medium, add cherry tomatoes and cook for 2–3 minutes, or until starting to blister and soften. When pumpkin has 5minutes cook time remaining, cook pasta in pot of boiling water according to packet instructions, until al dente (just tender). Reserve 2 tablespoons pasta cooking water then drain pasta well. Return pasta to pot and add roasted pumpkin, pesto, first measure of parmesan, tomato onion mixture, rocket and olives. Gently toss to combine. Season to taste with salt and pepper. To serve, divide spaghetti between bowls and serve with reserved basil, parmesan, walnuts and plenty of freshly ground black pepper.
Baking pumpkin with maple syrup is so delicious; you probably won’t go back to having it plain again.