Ingredients
200g of butternut or Japanese pumpkin, skin and seeds removed, cut into small cubes
1 avocado, pip and skin removed, cut into thick slices
½ a cup of basil leaves, roughly chopped or torn
¼ of a cup of extra virgin olive oil
1 tsp of chilli flakes
Salt and pepper
500g good quality spaghetti
Parmesan or feta cheese for serving
Method
1
Pre-heat your oven to 180C. Place the pumpkin and tomato into a baking dish, drizzle with olive oil and cook for 10-15 minutes. Once cooked let it cool for a couple of minutes.
2
Bring a saucepan full of water to the boil and throw the pasta in to cook for 10-12 minutes, al dente is ideal.
3
Once the pasta is cooked drain and place in a large mixing bowl. Mix through the pumpkin, tomato, avocado, basil, chilli and salt and pepper
4
Serve with a parmesan or feta cheese.
Ingredients
200g of butternut or Japanese pumpkin, skin and seeds removed, cut into small cubes
1 avocado, pip and skin removed, cut into thick slices
½ a cup of basil leaves, roughly chopped or torn
¼ of a cup of extra virgin olive oil
1 tsp of chilli flakes
Salt and pepper
500g good quality spaghetti
Parmesan or feta cheese for serving