Linguine With Roasted Pumpkin and Avocado Pesto
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 150 g diced pumpkin
- 1⁄2 teaspoon herb-seasoned salt
- 300 g linguine
- 200 g Baby Spinach
- 1 red pepper, roasted, peeled and cut into strips
- 175 g asparagus, blanched and sliced
- 100 g button mushrooms
- 2 tablespoons lemon juice
- 1 tablespoon white balsamic vinegar
-
Avocado pesto (use 4 tablespoons)
- 3 tablespoons pine nuts
- 150 g fresh basil
- 4 tablespoons lemon juice
- 2 roasted garlic cloves
- 1 1⁄2 avocados
- 1⁄2 teaspoon herb-seasoned salt
- 125 ml water
directions
-
For pesto:
- Put pine nuts, basil, lemon and garlic in a food processor and mix. Add the rest of the ingredients and mix. Season if desired.
- Preheat oven to 200°C/400°F.
- Put pumpkin on a paper lined tray and sprinkle with herb salt. Bake for 25 minutes.
- Cook the linguine until al dente and place in a bowl with the pepper, spinach and asparagus.
- Cook the mushrooms in the lemon juice, vinegar and herb salt until just tender.
- Add this and the pumpkin to the linguine mix.
- Stir through pesto and serve.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...