Pumpkin, spinach and walnut spaghetti

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.

Simple ingredients, maximum flavours.


  • 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


  • You can cook the butternut pumpkin ahead of time.
  • Add chunks of fried chicken tenderloins for additional flavour.


  • Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a 220º C / 430º F oven for about 30-35 minutes, until butternut squash turns soft and caramelised. Stir half way through baking time.
  • Heat 2 tbsp of olive oil in a pan. Fry garlic gently on a low-medium heat, stirring frequently so it doesn’t burn.
  • Add chilli flakes. Cook for another minute or two stirring frequently.
  • Cook spaghetti for a minute shorter than you would normally.
  • Mash half the butternut squash with a fork or potato masher.
  • Add butternut squash chunks into the pan with chilli and garlic.
  • 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.
  • Serve immediately with chopped walnuts and lemon zest on top.