Pumpkin pasta

Sounds a little odd but pumpkin is very similar to butternut squash so what better way to use up your Halloween pumpkin than with a family friendly, vegetarian friendly meal!

(please check the syns of your butter as syns vary, this dish is around 1 syn per serving because of the butter but you could leave it out!)

(serves 4-6 people_

400g small diced pumpkin (or butternut squash)

500g pasta

1/2 tsp each dry sage, chilli flakes and thyme

2 big handfuls rocket (baby spinach will do)

1 tbsp salt butter

2 large cloves garlic

100ml vegetable stock

salt, pepper and low-calorie spray

  1. Preheat your oven to 180C.
  2. Coat your pumpkin with the low-calorie spray and a pinch of salt and pepper, spread out onto a tray and bake for 40 minutes or until fork tender and lightly browned.
  3. Boil your pasta according to packet instructions saving some of the water.
  4. Meanwhile heat the butter with the garlic, chilli and herbs until fragrant.
  5. Add half your pumpkin. Gently squash it with the back of a fork or spoon.
  6. Add the rest of the pumpkin and the vegetable stock then stir in your pasta.
  7. Add a splash of pasta water to help the sauce adhere to the pasta.
  8. Turn off the heat and stir through the rocket before serving.

This is delicious served with a sprinkle of parmesan or goats cheese!

Love Emily x



Published by The chef who slims

I share my love and passion for food with slimming world and weight watchers recipes that I hope everyone will love.

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