Linguine with Pumpkin, Rocket and roasted Walnuts
Prep time
Cook time
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Linguine with Pumpkin, Rocket and Roasted Walnuts
Recipe type: Dinner
Cuisine: Vegan
Serves: 4 servings
For the pumpkin
  • 1 tsp extra virgin olive oil
  • 12 oz pumpkin (cut in small cubes ca. 1 inch / 2 cm)
  • 1 tsp sea salt
  • 1⁄2 cup water
For the topping
  • 1⁄2 tsp black pepper (ground)
  • 1⁄2 lemon (juiced and some zest)
  • 1⁄2 cup walnut (crushed and roasted)
For the linguine
  • 1 tsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 9 oz linguine
  • 4 cups rocket (washed)
  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.
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