Pesto Spaghetti with Cherry Tomatoes, Broccoli and Mapled Pumpkin

Pesto Spaghetti with Cherry Tomatoes, Broccoli and Mapled Pumpkin

Ready in 25 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, July 10, 2016.

Spice things up a bit with an extra pinch of chilli!



  • 300g peeled pumpkin, diced 1cm
  • 1 tablespoon olive oil
  • 2 teaspoons GF maple syrup
  • 2 teaspoons thyme leaves


  • 340g GF spaghetti
  • 1 head broccoli, stalk and florets finely chopped
  • 1 brown onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 can cherry tomatoes, drained
  • 100g GF basil pesto
  • 1/2 cup finely grated parmesan cheese


  • 3 tablespoons basil leaves, roughly torn
  • 3 tablespoons finely grated parmesan cheese


  1. oven to 200°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Toss all mapled pumpkin ingredients on prepared tray, season with salt and pepper and roast for about 15 minutes or until pumpkin is soft and slightly caramelised.
  3. Cook pasta in pot of boiling water for 9–10 minutes, or until just tender.
  4. Add broccoli to pot for last 1–2 minutes of cook time. Drain well and then return to pot with a drizzle of olive oil to prevent pasta sticking.
  5. Finely chop onion and garlic. Heat olive oil in a large fry-pan on medium heat. Cook onion and garlic for 1–2 minutes until soft. Increase heat to mediumhigh, add cherry tomatoes and cook for 2–3 minutes until starting to blister and soften.
  6. While pasta is still hot, add pesto, first measure of parmesan, tomato onion mixture and roasted pumpkin and toss to combine. Season to taste with salt and pepper.
  7. divide spaghetti between bowls and serve with basil and extra parmesan cheese on top.

Nutritional Information

Energy 2295 kj
549 kcal
Protein 22.9g
Carbohydrate 62.5g
Fat 21.8g