Do you like pumpkin or sweet potato ravioli? If so, you’d love this dish. It was an accidental success. Last night, while throwing a couple of things together for dinner, I discovered this superb flavor combination! I used gluten-free rice-based spaghetti, but any spinach pasta would be ok in this recipe. I used homemade roasted pumpkin, but roasted butternut squash or any other squash should be slightly different in flavor, but still fine.
This dish is also divine with a bit of parmesan cheese, sprinkled on top. The bright colors and the familiar textures ( pumpkin is soft, remember?) make this dish kid-friendly. Considering the fact that pumpkin is rich in Vitamins A, C, as well as in zinc and manganese, your kids should definitely try this pasta recipe.
See how easy it is to roast a pumpkin! After the pumpkin has been roasted, there is no need to puree it for this recipe. Simply put it in the skillet for 2-3 minutes with some olive oil and salt.
Spinach Spaghetti with Roasted Pumpkin, Gluten-Free
By September 24, 2012Published:
- Yield: 4 Servings
Do you like pumpkin or sweet potato ravioli? If so, you'd love this dish. It was an accidental success. Last night, while throwing a …
- 1.5 cups Roasted pumpkin or squash
- 4 tbsp Olive oil
- 1 clove Garlic pressed
- 1 tsp Sea salt
- 1 pinch Cayenne pepper
- 1/2 pack of spinach spaghetti, cooked according to the instructions on the package
- 2 tbsp Parsley diced
- Parmesan cheese optional; to serve
- Saute the pumpkin in olive oil in a skillet for 2-3 minutes. Add garlic, salt and pepper and gently mix to combine. Put pasta in serving bowls. Top with the pumpkin mixture, parsley and if using, parmesan cheese. That's it!