Linguine With Roasted Pumpkin and Avocado Pesto

Name: Linguine With Roasted Pumpkin and Avocado Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g diced pumpkin; ½ 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; 3 tablespoons pine nuts; 150 g fresh basil; 4 tablespoons lemon juice; 2 roasted garlic cloves; 1 12 avocados; ½ teaspoon herb-seasoned salt; 125 ml water

Servings: persons

150 g diced pumpkin
½ 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
3 tablespoons pine nuts
150 g fresh basil
4 tablespoons lemon juice
2 roasted garlic cloves
1 12 avocados
½ teaspoon herb-seasoned salt
125 ml water

1
For pesto:.
2
Put pine nuts, basil, lemon and garlic in a food processor and mix.
3
Add the rest of the ingredients and mix.
4
Season if desired.
5
Preheat oven to 200C/400F.
6
Put pumpkin on a paper lined tray and sprinkle with herb salt.
7
Bake for 25 minutes.
8
Cook the linguine until al dente and place in a bowl with the pepper, spinach and asparagus.
9
Cook the mushrooms in the lemon juice, vinegar and herb salt until just tender.
10
Add this and the pumpkin to the linguine mix.
11
Stir through pesto and serve.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 150 g diced pumpkin, ½ teaspoon herb-seasoned salt, 300 g linguine, 200 g Baby Spinach, and more.

Yes, Linguine With Roasted Pumpkin and Avocado Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!