Step-by-step method

At a glance

You're looking at a vibrant, meatless pasta that takes about 40 minutes from start to finish. The main thing to keep an eye on is braising the pumpkin until it's tender—timing depends on how big you cut your cubes—but the rest comes together smoothly with simple sautéing, wilting spinach, and toasting pumpkin seeds for that perfect crunch.

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Sauté the onion and garlic

Sauté finely chopped onion in oil, and after about three minutes add the chopped garlic.

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1 piece
Yellow Onion

2 clove
Garlic

10 gram
Olive Oil
2/7

Stir it together

Dice the pumpkin (any variety you like will work). Add it to the pan with the onion and garlic. Season with salt and pepper. I also added some dried herbs and 'Scottish meadow' flowers. Stir and fry for about five minutes.

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1 piece
Hokkaido Squash

3 gram
Black Pepper

3 gram
Salt
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Braise the pumpkin

Pour in a little water (roughly 150 ml) and cover with a lid. Braise until tender – this will take longer for larger pumpkin cubes and less time for smaller ones, so check on it now and then to make sure it doesn't overcook.

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Braise the mixture

Done? Is the pumpkin soft? Add the spinach to the pot, cover with the lid again for just two to three minutes. The spinach leaves will wilt down. Stir, taste, and add more salt if needed.

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300 gram
Spinach
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Toast the seeds

Toast the pumpkin seeds in a dry pan over medium heat. You'll know they're ready when they start popping and crackling.

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50 gram
Pumpkin Seeds (Unsalted)
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Combine everything

Add the drained spaghetti to the pumpkin mixture. Set aside a bit of the pasta water in a cup beforehand – you can use it later to make the spaghetti creamier and silkier. Add as much as you need, depending on how much liquid is left from braising the pumpkin.

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400 gram
Spaghetti (dry)
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Serve

Toss the spaghetti with the pumpkin mixture and plate up. Sprinkle with pumpkin seeds and finish with a drizzle of good pumpkin seed oil.

Autumn Pumpkin & Spinach Spaghetti

Name: Cozy Autumn Pumpkin & Spinach Spaghetti
Cook time: 33 min
Total time: 38 min
Yield: 4
Cuisine: Italian
Ingredients: 300 gram Spinach; 3 gram Salt; 1 piece Yellow Onion; 2 clove Garlic; 3 gram Black Pepper; 50 gram Pumpkin Seeds (Unsalted); 400 gram Spaghetti (dry); 1 piece Hokkaido Squash; 10 gram Olive Oil

bohynekuchyne

Prep — Cook 33 min

9 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

589 kcal

Calories

112 g

Carbohydrates

11 g

Fats

22 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A quick meal that's a feast for the eyes before it even hits your fork. It glows with every shade of autumn, and it smells and tastes just as wonderful as it looks. Today's recipe is a real treat. On days when you don't need meat on your plate, this pumpkin spaghetti makes the perfect lunch.

Lactose-free Vegan Vegetarian High-protein Main Course

Step-by-step method

At a glance

Sauté the onion and garlic

For this step

Stir it together

For this step

Braise the pumpkin

Autumn Pumpkin & Spinach Spaghetti

Ingredients — what you'll need

What's in it?

About this recipe