Spinach Pasta with Roasted Pumpkin and Walnuts
This spinach pasta recipe is rich in Iron, Calcium, and Antioxidants to give you a super healthy meal. It is great for children and adults alike. Diabetics, Cancer patients, new mothers, and weight loss pursuant. Both spinach and pumpkin provide ample fiber and nutrients with almost zero calories.
Servings: 4 people
Cost: $10
Equipment
- Wrought Iron Pan
- Cheese Grater
- Cutting Board
- Knife
Ingredients
- 250 g Fresh Spinach We took a local version of spinach, which is closer to Amaranth greens.
- 250 g Pumpkin We used local pumpkin, which was fresh with softer and crunchy green skin.
- 150 g Mature Cheddar Finely Grated
- 2 tbsp Walnuts Lightly Toasted
- 1 tsp Salt To taste
- 2 tbsp Olive Oil Extra Virgin
- 6 Cloves Garlic
- 2 tsp Paprika powder or red chili flakes if you are ok with the spice levels.
- 400 g wholemeal Pasta You can try the recipe with other versions as Spaghetti or Macaroni too.
Instructions
To Toast the Walnuts
- Heat the wrought Iron pan on Medium heat.
- Add the walnuts and lightly roast them till they turn slightly golden. Close the heat and take the almonds out of the pan. Keep aside.
To Roast the Pumpkin
- Peel the garlic and finely chop.
- Wash the pumpkin and cut into small cubes. Do not peel pumpkin if the skin is immature and fresh.
- Heat the pan/skillet. Put the oil.
- Once the oil is slightly hot, add garlic and let it turn golden brown.
- Add salt and pumpkin. Mix well.
- Keep the heat on high and roast the pumpkin in the pan for 5-7 mins.
- Once the pumpkin is slightly soft, bring the heat tp medium.
- Cover the pan and let it cook on low heat for 5 – 7 mins.
For the Spinach Pasta Sauce
- Wash and finely chop the spinach. Do this when pumpkin is cooking.
- Once the pumpkin is slightly soft, add paprika powder and spinach.
- Mix well and let it cook for another 5-7 mins. This will be till the spinach leaves welt off and pumpkin is soft and mushy.
- Once the veggies are soft, close the heat and let them cool down.
- Blend the veggies in a food processor to make smooth pureed pasta sauce.
For the Pasta
- Cook pasta as instructed on the packaging. Alternatively, boil 3 cups of water with 1 tablespoon of salt in it. Add pasta and let it cook till it turns soft. Drain the water and keep aside.
- Add cooked pasta to the veggies. Mix well.
- Sprinkle the cheese and toasted walnuts on top of the pasta.
- Serve hot and enjoy!
Notes
For small children and toddlers, remove the paprika and replace it with oregano or basil leaves.