Lunch

Spaghetti with pumpkin, tomato and avocado

AvocadoSpaghettiEels.jpg
  • Serves: 4
  • Preparation: 5 minutes
  • Cooking: 30 minutes
  •       

Ingredients

200g of butternut or Japanese pumpkin, skin and seeds removed, cut into small cubes
1 avocado, pip and skin removed, cut into thick slices
½ a cup of basil leaves, roughly chopped or torn
¼ of a cup of extra virgin olive oil
1 tsp of chilli flakes
Salt and pepper
500g good quality spaghetti
Parmesan or feta cheese for serving

Method

1

Pre-heat your oven to 180C. Place the pumpkin and tomato into a baking dish, drizzle with olive oil and cook for 10-15 minutes. Once cooked let it cool for a couple of minutes.

2

Bring a saucepan full of water to the boil and throw the pasta in to cook for 10-12 minutes, al dente is ideal.

3

Once the pasta is cooked drain and place in a large mixing bowl. Mix through the pumpkin, tomato, avocado, basil, chilli and salt and pepper

4

Serve with a parmesan or feta cheese.

Ingredients

 200g of butternut or Japanese pumpkin, skin and seeds removed, cut into small cubes
 1 avocado, pip and skin removed, cut into thick slices
 ½ a cup of basil leaves, roughly chopped or torn
 ¼ of a cup of extra virgin olive oil
 1 tsp of chilli flakes
 Salt and pepper
 500g good quality spaghetti
 Parmesan or feta cheese for serving

Directions

1

Pre-heat your oven to 180C. Place the pumpkin and tomato into a baking dish, drizzle with olive oil and cook for 10-15 minutes. Once cooked let it cool for a couple of minutes.

2

Bring a saucepan full of water to the boil and throw the pasta in to cook for 10-12 minutes, al dente is ideal.

3

Once the pasta is cooked drain and place in a large mixing bowl. Mix through the pumpkin, tomato, avocado, basil, chilli and salt and pepper

4

Serve with a parmesan or feta cheese.

Spaghetti with pumpkin, tomato and avocado

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