A hearty pasta dish featuring lean beef mince in a rich tomato sauce with roasted butternut pumpkin and carrots, served over spaghetti and topped with crispy parsley pangrattato breadcrumbs.
italian
Nutrition
Provides a good balance of protein from lean beef, complex carbohydrates from pasta and vegetables, and vitamins from roasted pumpkin and carrots.
| Calories | 1200 kcal |
| Energy | 5020 kJ |
| Protein | 48 g |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 90 mg |
| Carbohydrate | 190 g |
| Sugars | 23 g |
| Dietary Fibre | 14 g |
| Sodium | 900 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
pastadinnermain courseoven and roastingfamily friendlystovetop
Beefy Pumpkin Spaghetti with Parsley Pangrattato
Marley Spoon (Angela Portela)
2
servings
0
per serve
0
minutes
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Get started
Ingredients
Equipment
Oven tray
Baking paper
Medium deep frypan
Small frypan
Wooden spoon
Colander
Instructions
1
Roast vegetables
Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with olive oil and season with salt and pepper. Roast for 20-22 mins until tender.
Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with olive oil and season with salt and pepper. Roast for 20-22 mins until tender.
2
Start bolognese
Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3
Cook bolognese
Add the tomatoes, Italian seasoning, half the tomato paste, 60ml (¼ cup) water and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour.
Add the tomatoes, Italian seasoning, half the tomato paste, 60ml (¼ cup) water and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour.
4
Cook spaghetti
While the bolognese is cooking, add three-quarters of the spaghetti to the pan of boiling water. Cook, stirring occasionally, for 12 mins or until al dente. Drain.
While the bolognese is cooking, add three-quarters of the spaghetti to the pan of boiling water. Cook, stirring occasionally, for 12 mins or until al dente. Drain.
5
Make pangrattato
Finely chop the parsley, including the stems. Heat 2 tsp olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
Finely chop the parsley, including the stems. Heat 2 tsp olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
6
Get ready to serve
Add the spaghetti and roast vegetables (making sure to scrape any roasting juices into the sauce for extra flavour) to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the pangrattato to serve.
Add the spaghetti and roast vegetables (making sure to scrape any roasting juices into the sauce for extra flavour) to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the pangrattato to serve.
Beefy Pumpkin Spaghetti with Parsley Pangrattato
Marley Spoon (Angela Portela)
2
servings
0
per serve
0
minutes
A hearty pasta dish featuring lean beef mince in a rich tomato sauce with roasted butternut pumpkin and carrots, served over spaghetti and topped with crispy parsley pangrattato breadcrumbs.
italian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Oven tray
Baking paper
Medium deep frypan
Small frypan
Wooden spoon
Colander
Instructions
1
Roast vegetables
Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with olive oil and season with salt and pepper. Roast for 20-22 mins until tender.
Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible and delicious, but remove it if you prefer). Quarter the carrot lengthwise and cut into 1cm chunks. Put the pumpkin and carrot on the lined tray, spray with olive oil and season with salt and pepper. Roast for 20-22 mins until tender.
2
Start bolognese
Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
Meanwhile, bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Crush or finely chop the garlic. Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the onion and half the garlic, stirring, for 3 mins or until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3
Cook bolognese
Add the tomatoes, Italian seasoning, half the tomato paste, 60ml (¼ cup) water and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour.
Add the tomatoes, Italian seasoning, half the tomato paste, 60ml (¼ cup) water and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, covered, for 10 mins to develop the flavour.
4
Cook spaghetti
While the bolognese is cooking, add three-quarters of the spaghetti to the pan of boiling water. Cook, stirring occasionally, for 12 mins or until al dente. Drain.
While the bolognese is cooking, add three-quarters of the spaghetti to the pan of boiling water. Cook, stirring occasionally, for 12 mins or until al dente. Drain.
5
Make pangrattato
Finely chop the parsley, including the stems. Heat 2 tsp olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
Finely chop the parsley, including the stems. Heat 2 tsp olive oil in a small frypan over medium heat. Add the remaining garlic and cook, stirring, for 30 secs or until fragrant. Add the breadcrumbs and cook, stirring, for 1-2 mins until golden. Stir in the parsley and season with salt and pepper. Remove from the pan.
6
Get ready to serve
Add the spaghetti and roast vegetables (making sure to scrape any roasting juices into the sauce for extra flavour) to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the pangrattato to serve.
Add the spaghetti and roast vegetables (making sure to scrape any roasting juices into the sauce for extra flavour) to the bolognese sauce and gently stir to combine. Taste, then season with salt and pepper. Divide the spaghetti among bowls. Scatter with the pangrattato to serve.
pastadinnermain courseoven and roastingfamily friendlystovetop
Nutrition
Provides a good balance of protein from lean beef, complex carbohydrates from pasta and vegetables, and vitamins from roasted pumpkin and carrots.
| Calories | 1200 kcal |
| Energy | 5020 kJ |
| Protein | 48 g |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 90 mg |
| Carbohydrate | 190 g |
| Sugars | 23 g |
| Dietary Fibre | 14 g |
| Sodium | 900 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
