Boil spaghetti pasta until al dente.

Strain pasta and rinse with cold water. Drizzle with olive oil and set aside.

Heat olive oil in a pan, add garlic, and sauté until fragrant.

Add chopped pumpkin, salt, and water. Cover and cook until soft.

Pan roast the pumpkin until fully cooked.

Add red chilli flakes and dried herbs; stir for a few seconds.

Add spinach and saute until wilted.

Stir in the cooked pasta and toss well.

Sprinkle salt, adjust seasonings, and stir in roasted walnuts.

Transfer to a serving plate and garnish with parmesan cheese and chopped parsley (optional).