Maple-Roasted Pumpkin & Pesto Pasta
Cook time: 
Total time: 
yield: 4 + extra pesto
  • 500g butternut pumpkin
  • ½ tablespoon olive oil
  • ¼ teaspoon cinnamon
  • 1 tablespoon maple syrup
  • ¼ teaspoon rock salt
  • 1 cup raw cashews
  • 1 bunch fresh coriander (stems as well)
  • 2 garlic cloves
  • 1⁄2 cup macadamia/olive oil
  • 1 teaspoon rock salt
  • 1 packet quinoa pasta
  • 3 tablespoons pine nuts
  • ½ cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • ¼ small red onion
  • 75g goat’s cheese
  • Juice ½ fresh lemon
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Peel pumpkin, remove insides and chop into 5cm-size pieces
  3. In a large baking tray, add pumpkin, oil and salt
  4. Coat well and 
bake for 40 minutes
  5. Shake the tray and bake for a remaining 30 minutes
  6. Once baked, set aside and keep warm
  7. Whilst pumpkin is baking, wash and dry coriander
  8. Blend all pesto ingredients together in a food processor
  9. Reserve ¼ cup and store remaining quantity in an airtight container in the fridge for up to 2 weeks
  10. Cook pasta according to packet instructions and set aside
  11. Heat a dry frypan on med-high heat
  12. Add pinenuts and toast for a few minutes being careful not to burn, set aside
  13. Finely chop herbs
  14. Finely slice onion
  15. Once all elements are ready, combine pasta and pumpkin in a large bowl
  16. Add pesto and remaining ingredients
  17. Combine well to serve
A delicious & simple dish that will give you extra pesto for the week and leftovers for lunch tomorrow!

If you can't find quinoa pasta, substitute with buckwheat (gluten-free) or spelt, wholemeal or regular (if you're OK with gluten).

TOP TIP - prepare the pumpkin and pesto ahead of time for a super fast and simple dinner + add to other meals too!
Recipe by Nadia Felsch at