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Linguine with Pumpkin, Rocket and Roasted Walnuts

Linguine with Pumpkin, Rocket and Roasted Walnuts

Today, I’m pulling out my inner Italian cooking goddess to bring to you the linguine with pumpkin, rocket, and roasted walnuts. 

Okay, so let’s be honest. If I tell you this, you must keep it just between us, okay? Good. Now, as much as I wish I was a goddess, or had the skills of one, I’m not. I know – world shattering news. But that doesn’t mean I can’t try, right? 

That’s exactly what I did this week, I tried. I put on my magic hat, the one that says Italian goddess, and laid out a bunch of ingredients that I thought would go well with pasta. The rest just happened. Because of this, I came up with amazing recipe that I’m super excited to share with you all. 

Pumpkin on a chopping board portrait

Most people I know love pasta, vegan and non-vegan’s alike. And while I was creating this recipe with vegans in mind, I realised soon after that this dish could easily satisfy anyone. Perfect if you are having family and friends over, or if you have fussy eaters in your house (this recipe is great for fussy kids). So let’s jump right in and take a closer look. 

To make your very own mouthwatering linguine, the kind that will have everyone coming back for seconds, you will need 11 ingredients and 30 minutes. 

Starting off our recipe is pumpkin and olive oil. Combined, these ingredients offer us dietary fibre, vitamin A, vitamin C, magnesium, folate, iron, and ‘healthy fats.’ We then add the pasta, garlic, walnuts, and rocket which provides us with a great source of carbohydrates, protein, vitamin K, calcium, and potassium. How can you say no to all of that?

Immersion blender and pumpkin cubes portrait

Linguine with pumpkin, rocket, and roasted walnuts is the perfect dish for lunch or dinner because it’s:

  • A great source of protein – 12g per serve! 
  • Family friendly.
  • Travel friendly.
  • Tastes great.
  • A good source of dietary fibre – 5g per serve. 

I am a firm believer of happy memories shared at the dinner table with family and friends are some of the best moments in life, so gather everyone up and have them ready to eat soon after you finish cooking this meal. Serving it hot of the stove will produce the best taste and quality. In case you do need to store any left overs, simply pop it in the fridge for up to 48 hours in an airtight container.

Rocket walnuts lime and garlic on a chopping board portrait

You may decide to prepare this meal for lunch at work. And why not? Not only will you have the best tasting lunch out of everyone, you also get to show of your amazing cooking skills. Just remember to put it a container you want to take with you, so in the morning you can grab and go. 

There you have it. Be sure to follow the recipe below and happy cooking! 

Liked this recipe? Head over and check out our Noodles with Tomato, Spinach, and Walnut for more pasta goodness.

Linguine with pumpkin rocket and roasted walnuts single portrait

Ingredients
11
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves 4
Diet Type: Vegan
Allergens: Gluten, Olives

Ingredients

For the pumpkin

  • 1 tsp olive oil
  • 12 oz pumpkin (cut in small cubes ca. 1 inch / 2 cm)
  • 1 tsp sea salt
  • 12 cup water

For the topping

  • 12 tsp black pepper (ground)
  • 12 lemon (juiced and some zest)
  • 12 cup walnut (crushed and roasted)

For the linguine

  • 2 cloves garlic (minced)
  • 9 oz linguine
  • 1 tsp olive oil
  • 4 cups rocket (washed)

Directions

  1. Preheat the oven to 440 F (225 degrees).
  2. Mix the pumpkin with the olive oil and spread it on a backing sheet.
  3. Roast the pumpkin for about 20 minutes until golden brown, and put 1/3 of the pumpkin into a bowl for the sauce.
  4. Preheat a big pot of water and boil the pasta according to the cooking instructions on the package for about 12 minutes until dente.
  5. For the sauce use 1/3 of the roasted pumpkin and add the rest of the ingredients for the pumpkin and blend everything well with an immersion blender.
  6. Preheat a big pot or big skillet with olive oil for the linguine, add the garlic and rocket and fry four about 1 minute.
  7. Add the cooked noodles and the the sauce and the rest of the roasted pumpkin, stir everything well.
  8. Before serving adjust taste and add some linguine on the plate and sprinkle with the topping.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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