Print Options:

Spaghetti with pumpkin, tomato and avocado

Yields4 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins


 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

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.


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


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


Serve with a parmesan or feta cheese.

Nutrition Facts

Serving Size 4

Servings 4