Linguini with roasted pumpkin, spinach and goat’s cheese recipe

Created by Allan Campion and Michele Curtis

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Serves 4

This is a simple combination of sweet roasted pumpkin chunks freshened up with spinach and goat’s cheese. It’s a style of pasta we regularly enjoy as there’s no need to create a sauce.

Ingredients

200 g pumpkin, peeled, de-seeded and cut into 2 cm dice
Olive oil
Salt and freshly ground black pepper
400 g dried linguini
1 onion, diced
1 clove garlic, crushed
1 small red chilli, de-seeded and diced
125 ml (1/2 cup) chicken stock
75 g spinach leaves, washed
100 g goat’s cheese, crumbled

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Preparation

Preheat oven to 180°C.

Toss the pumpkin with oil, salt and pepper, and roast in the preheated oven for 30 minutes, or until soft and golden brown.

Bring a large saucepan of water to a boil over a high heat. Add a good pinch of salt. Add the pasta and stir until the water has returned to the boil. Reduce heat, cover and cook the pasta at a fast simmer for 8 minutes.

Heat a small frypan over a medium heat. Add a splash of oil and the onion and cook for 5–6 minutes, stirring often. Add garlic and chilli and cook for 1–2 minutes, until fragrant but not coloured. Add stock and bring to the boil, then reduce by half.

Just before you drain the pasta, add the spinach leaves to the onion and allow them to cook briefly until they wilt. Add the roasted pumpkin and season with salt and pepper. Drain the pasta and toss with the pumpkin and goat’s cheese until combined.

If you enjoyed this Linguini with roasted pumpkin, spinach and goat’s cheese recipe then browse more and our most popular hainanese chicken rice recipe.

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