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!



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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.