Pesto spaghetti with roast pumpkin

 This may seem like a long recipe,  but everything is prepared by Thermomix (except for roasting, it's done in the oven). Simple, easy, straight forward, very satisfying and delicious. I love being an occasional vegetarian.

Recipe from Cookidoo

Ingredients

6 garlic cloves
50 g extra virgin olive oil
400 - 450 g pumpkin, cut into pieces (2-3 cm)
50 g Parmesan cheese
40 g fresh basil leaves
100 g fresh baby spinach
1 lemon, juice only
sea salt, to taste
ground black pepper, to taste
1500 g water
200 g cherry tomatoes (approx. 1 punnet), cut into halves
1 bunch asparagus, trimmed and cut into thirds
220 g dried spaghetti (wholemeal or spelt)
rocket (approx. 60 g), to serve
1 - 2 tbsp walnuts (approx. 40 g), roughly broken

Preparation

1. Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
2. Place 4 of the garlic cloves into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
3. Add 30 g of the oil and pumpkin and combine 5 sec/🔄/speed 1.5. Place on prepared baking tray, place into oven and roast for 20 minutes (180°C). Meanwhile continue with recipe.
4. Without cleaning mixing bowl, place Parmesan cheese and remaining 2 garlic cloves and grate 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
5. Add basil, spinach, lemon juice and remaining 20 g oil. Season with salt and pepper and blend 5 sec/speed 7. Repeat blending if needed 5 sec/speed 7, until a chunky pesto is achieved. Place in a large bowl and set aside. Rinse mixing bowl.
6. Place water into mixing bowl and heat 10 min/120°C/speed 1 (TM31: 10 min/Varoma/speed 1). Meanwhile, prepare asparagus and cherry tomatoes.
7. Add pasta through hole in mixing bowl lid and cook 9-10 min/100°C/🔄/speed 🥄, without measuring cup. Meanwhile, add asparagus and tomatoes to baking tray with pumpkin and roast 5-8 minutes (180°C) or until tomatoes have softened.
8. Using simmering basket, drain pasta and place in bowl with pesto, then toss to combine. Divide the pasta between 4 serving bowls and top with roasted vegetables, rocket and walnuts. Season with salt and pepper before serving.