Roasted Pumpkin and Spinach Pasta

Roasted Pumpkin and Spinach Pasta


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You must prepare this pasta dish for your friends this fall. Everyone will love the roasted pumpkin tossed with spinach and pesto pasta.

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 3 1/4 cups pumpkin
  • 1 ½ cups pasta
  • 1 bunch asparagus
  • 2/3 cup baby spinach
  • 1/3 cup pesto
  • 2 teaspoons olive oil
  • Salt and pepper

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Preheat the oven to 440 degrees F and line a roasting pan with parchment paper. Cut the pumpkin into small pieces and mix the pumpkin with the oil in a bowl. Season with salt and pepper and toss to combine. Transfer to the pan and roast for 35 minutes. While the pumpkin is roasting, cook in the pasta in a pot of boiling water for 10 minutes. Drain the noodles and reserve 2 tablespoons of the pasta liquid. Add the asparagus to the pumpkin and toss. Roast for 8 more minutes. Add the spinach, pasta water, pumpkin mix, and pesto to the pasta. Toss to combine and when the spinach wilts serve.

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