Pasta with pumpkin - Healthy and Tasty
Hokkaido pumpkin pasta is the perfect dish for colder days – warming, aromatic and full of autumn charm. Delicate, sweet pumpkin baked with garlic and herbs combines with al dente spaghetti, creating a naturally velvety base. The whole is complemented by grated parmesan and roasted pumpkin seeds, which give the dish a distinctive and pleasant crunch. This is a recipe that proves that with a few seasonal ingredients you can conjure up something truly exceptional – simple, healthy and very tasty.
Pumpkin pasta with hokkaido recipe
Ingredients
- 400 g spaghetti
- 500 g Hokkaido pumpkin
- 4 tablespoons olive oil
- 2 cloves of garlic
- salt, pepper to taste
- 2 tablespoons roasted pumpkin seeds
- fresh thyme for sprinkling
Preparation
Wash the Hokkaido pumpkin (no need to peel), remove the seeds, cut into cubes. Spread the pumpkin in a baking tray, drizzle generously with olive oil, add pressed garlic, season with salt, pepper, and optionally fresh thyme.
Bake in an oven preheated to 200°C (top and bottom) for approx. 25-30 minutes, until the pumpkin is soft and lightly browned.
Cook spaghetti al dente in salted water according to the instructions on the package.
Mix the pasta with the baked pumpkin and the resulting sauce in a baking dish. You can also drizzle with olive oil.
Serve the dish hot, sprinkled with grated Parmesan and roasted pumpkin seeds.
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