500gprepared pumpkin flesh cut into bite-sized cubes
6tbspextra virgin olive oil
½tspcrushed dried chillies
salt and freshly ground black pepper
Grated fresh parmesan cheese
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 500g (1lb 2oz) pumpkin cut into bite-sized pieces on a baking tray and drizzle with 2tbsp olive oil. Season with salt and pepper. Toss to coat in the oil and roast for 30 minutes until tender.
About halfway through the roasting time, bring a large pan of water to the boil. Add some salt and cook 400g (14oz) pasta for 10 minutes or as directed on the packet until al dente.
Meanwhile, wash 150g (5oz) spinach well and shake off the excess water. Set aside.
Then heat 4tbsp olive oil in a small frying pan and sauté 4tbsp pine nuts until just beginning to turn golden. Stir in 2 chopped cloves of garlic and ½ tsp crushed dried chilli, saute for about one minute then remove from the heat.
When the pasta cooked drain retaining a little of the cooking liquid. Toss the pasta with the pine nuts, garlic, chilli and oil and stir in a few tablespoon of the cooking liquid to lightly moisten the pasta.
Add the pumpkin and spinach, toss together over the heat until the spinach has just wilted. Serve immediately sprinkled with a little parmesan cheese.
To make the dish vegetarian make sure you use serve with a vegetarian cheese to sprinkle
If your pumpkin is very hard to peel roast with the skin on in larger chunks. Remove peel after roasting and cut into smaller pieces.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)