Spinach Pasta is a delicious dinner option that is beaming with nutrients and flavor. We added pumpkin and mature cheddar to the recipe, which only added to the flavor and taste. Sweet pumpkin blends very well with spinach and helps to mask its bitter astringent taste.
Cooking Suggestions for Taste and Texture
- For small children, pumpkin and spinach can be blended to make a puree and added as a pasta sauce. This creamy and sweet pasta sauce will only make the little ones ask for more!
- For little older kids and for adults, leave the spinach finely chopped and pumpkin into small cubes. This way of preparation has a great texture as the pumpkin will nicely melt into your mouth, while the spinach will add a good crunch to it.
- We have used wholemeal pasta for this recipe. The texture and taste of the wholemeal pasta goes very well with the veggies.
- You can also replace walnuts with pine nuts to the recipe to make it richer and yummier. Mixed nuts is a good option to replace the cheese and make the spinach pasta recipe vegan.
- Paprika powder goes very well with the sweet taste of pumpkin and astringent taste of spinach. This pasta recipe tastes much better when made little spicy! Add according to your palette.
- You can also replace pumpkin with other squashes as butternut squash. It will go well with this recipe.
Cooking Tips to make your Pumpkin Spinach Pasta even more Nutritious!
- We didn’t peel the skin of the pumpkin as it was fresh and soft. This also helps to keep the nutrients intact.
- You can also use Parmesan cheese or other mature cheese versions to replace mature cheddar.
- Cook the spinach and pumpkin with cover on as it will prevent loss of water soluble Vitamins.
- Do not overcook the spinach as it leads to loss of nutrients.
- Asia is beaming with green vegetables! We get multiple varieties of spinach in Singapore. I have used green Amaranth for this recipe. You can add other variations as purple Amaranth or Spinach. Try your recipe with what is available locally in your market.
Spinach Pasta with Roasted Pumpkin and Walnuts
- Wrought Iron Pan
- Cheese Grater
- Cutting Board
- 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.
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!
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