Pumpkin, Spinach and Walnut Spaghetti created by @lazycatkitchen. Simple, clean, healthy, tasty. I’m on board!
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200g (8oz) spaghetti (use gluten-free if you are gluten-intolerant)
3T / 45 ml olive oil
2-3 garlic cloves, finely diced
2C cubed butternut squash / pumpkin*
100g (4oz) spinach
½-1 tsp chilli flakes (depending on level of heat and your preference)
½ lemon, zest and juice
salt and pepper, to taste
30g (1/4C) walnuts, finely chopped
Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
Cook spaghetti for a minute shorter than you would normally.
Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
Serve immediately with chopped walnuts and lemon zest on top.
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