Join our fight against food waste with MySpike’s Creamy Roasted Pumpkin Spaghetti. Did you know that 24 million pumpkins end up in the bin in the UK every year after Halloween celebrations? Recent research suggests that one in seven people don’t regard pumpkins as food, although the entire pumpkin plant is actually edible!
Join us in our fight against food waste with this super easy creamy roasted pumpkin pasta recipe – a clever way to reuse your leftover pumpkin flesh from pumpkin carving activities at Halloween.
This wholesome and comforting vegetarian pasta recipe has a slightly spicy kick and can be put together for an easy weeknight dinner in less than 45mins.
To make this dish vegan the heavy cream can be substituted for coconut cream or oat-based cream, and the soft cheese can be subbed for plant-based cheese.
This wholesome recipe was created by MySpike’s founder, Veebha Parmar whose innovative award-winning vertical cooking tool, won Gold for Best Product at the Best Businesswomen Awards.
The tool is the UK’s first purpose-made vertical oven spike for use at home in the oven or on the barbeque. MySpike allows for maximum air circulation, resulting in mouth-watering, perfectly cooked vegetables and meats.
Ingredients for our Creamy Roasted Pumpkin Spaghetti
- 1 pumpkin
- 1 portion of Spaghetti (one portion is the size of a ten pence piece)
- 1 medium size onion
- 3 cloves garlic ½ sliced and ½ crushed
- 1 large courgette
- 1 cup of baby button mushrooms
- A handful of Basil
- 4 tablespoons of fresh cream
- 1 tablespoon mySpike Piri Seasoning
- 2 teaspoons of salt (or add to taste)
- 1 tablespoon black pepper
- Mixed seasoning
- Oil
- ½ tub Soft Cheese
How to cook our Creamy Roasted Pumpkin Spaghetti
Step 1
Preheat your oven to 180°C.
Step 2
Medium dice your onions, crush and slice your garlic, chop your basil into fine pieces, and cut the courgette into small cubes.
Step 3
Cut the pumpkin in half and deseed, add to cooking spike, and place on top of a roasting tin.
Step 4
Clean your mushrooms with a paper towel, add them to the baking tray along with all the other ingredients add about 1 pint of water and stir.
Step 5
At this stage, everything should be on the tray apart from the spaghetti. Place it in the oven and let the Pumpkin and veg cook. This will also flavour your water.
Step 6
Once the pumpkin has roasted (about 35mins) remove it from the oven and put it on a plate aside.
Step 7
Add spaghetti to the water in the tray, making sure it is all submerged. Add more water if needed.
Step 8
Once the spaghetti is feeling al dente, add back in your roasted pumpkin along with ½ tub of soft cheese and give it a good mix.
Step 9
Plate and serve straight from the pan. Add parmesan cheese, basil, cream or black pepper to garnish.
About MySpike
Designed by Veebha Parmar, and launched in 2018, MySpike is vertical cooking designed for use in the oven or on the BBQ. The heat conductive material allows for better air circulation and heat penetration, resulting in perfectly cooked homemade chicken shawarma, kebab, doner, jacket potatoes, roast dinner, and more. The tool’s innovative design, which stands perfectly upright inside a traditional household oven, enables you to experience takeaway-style cooked meats and vegetables at home. The centrepiece design is loved by celebrities including James Martin, Dipna Anand, Alison Hammond and Lisa Faulkner. The tool was born out of Veebha’s nostalgic childhood experience of watching her mother cook Gujrati dishes at home and enjoying shared meals as a family. MySpike also offers a range of unique ready-to-use seasonings including Shawarma, Piri Piri Crush and Brazilian Churrasco.
RRP £31.99
