When it starts to get colder and more uncomfortable outside, it only means one thing - it's pumpkin season! Pumpkin recipes are not only a real hit at Halloween and the popular harbinger of autumn can already be found in supermarkets. Whether it's Hokkaido, nutmeg or butternut, pumpkin is without a doubt our favorite autumn vegetable and we're already looking forward to all the delicious dishes we'll prepare with it. Whether it's a creamy pumpkin soup, salads, casserole or a pumpkin pie for dessert - pumpkin varieties are extremely versatile and have become an indispensable part of our kitchens. Ready to try something new? How about a creamy pumpkin and spinach pasta for dinner, for example? Vegan, from the oven or filled pasta roll - these pumpkin dishes taste simply wonderful and are ideal for cozy autumn evenings with our loved ones. Have fun cooking and enjoy your meal!
Pumpkin and spinach pasta with cream cheese sauce
We all have those days when we just don't feel like making complicated dishes. Our recipes forcrispy potato waffleshave you already tried? Great! How about this creamy pumpkin and spinach pasta for dinner today?
Ingredients for 4 servings:
- 400 grams of whole grain pasta
- 300 grams of Hokkaido pumpkin, cut into bite-sized pieces
- 1 red onion, cut into thin strips
- 350 grams of baby spinach
- 200 grams of cream cheese
- 50 grams pumpkin seeds or walnuts
- 1 tbsp olive oil
- Salt and pepper
Preparation:
- Cook the pasta in boiling salted water until al dente according to the package instructions and drain in a sieve.
- Heat olive oil in a large skillet over medium heat and sauté spinach until wilted, 4-5 minutes.
- Add onions and pumpkin and sauté for another 5 minutes.
- Add cream cheese and mix everything well.
- If necessary, add 1-2 tablespoons of water and simmer for 2 minutes, stirring occasionally.
- Fold in the spaghetti, stir and sprinkle the pumpkin and spinach pasta with pumpkin seeds.
- Enjoy!
Vegan pasta with pumpkin, spinach and mushrooms
Would you like to make pumpkin and spinach pasta vegan? No problem – we have the perfect recipe for you toodelicious and healthy dinner, which is ready in 30 minutes.
Ingredients for 4-6 servings:
- 500 grams of wholemeal pasta of your choice
- 700 grams of Hokkaido pumpkin, cut into small pieces
- 200 grams of spinach
- 200 grams mushrooms, sliced
- 2 cloves of garlic
- 240 ml vegetable broth
- 40 grams walnuts, chopped
- 2 sprigs each of fresh thyme and rosemary
- 2 tbsp olive oil
- Salt and pepper
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Brush pumpkin with olive oil and roast in the oven for 20-30 minutes.
- Cook the pasta al dente according to the package instructions and sieve through a sieve.
- Heat some olive oil in a pan over medium heat and fry the mushrooms for 2-3 minutes.
- Add the spinach and cook for another 5 minutes until wilted.
- Put the roasted pumpkin with garlic and spices in the blender and puree until fine.
- Gradually add vegetable broth until you get the desired consistency.
- Add the pasta and sauce to the pan, stir well and voilà – your vegan pumpkin and spinach pasta is ready!
Mac and cheese with pumpkin
Super creamy and irresistibly delicious – Mac and Cheese is simply comfort food at its finest and perfect for lazy Netflix evenings! Today we have an equally delicious version of the classic for you: our pumpkin mac and cheese recipe!
Ingredients for 6 servings:
- 300 grams of pasta
- 180 grams of spinach
- 330 grams of bacon
Pumpkin cheese sauce:
- 240 grams of pumpkin puree
- 240 ml milk
- 30 Gramm Butter
- 35 grams of wheat flour
- 120 grams of Parmesan cheese, grated
- 120 grams sharp cheddar cheese, grated
- 1 tsp garlic powder
- Salt and pepper
Topping:
- 120 grams sharp cheddar cheese, grated
- 120 grams of breadcrumbs
- 15 grams butter, melted
Preparation:
- Preheat the oven to 180 degrees and grease a baking dish with a little olive oil or butter.
- Cook pasta according to package instructions until al dente, drain and place in a large bowl.
- Fry bacon strips in a pan over medium heat for 2-3 minutes per side until golden brown and crispy.
- Cut into small pieces and add to the noodles.
- Add spinach to the same pan and cook until wilted, 2-3 minutes. Remove from heat and add to bowl.
- Melt butter in the pan and gradually stir in flour.
- Add the milk in portions while stirring vigorously, reduce the heat and simmer until the sauce thickens. Stir occasionally.
- Remove pan from heat and stir in garlic powder, Parmesan and Cheddar.
- Finally add pumpkin puree and mix well.
- Pour the pumpkin cheese sauce into the bowl and mix everything well.
- Pour into the baking dish and sprinkle with cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes until golden brown and your pumpkin mac and cheese is ready.
Pumpkin spinach pasta casserole
We have all tried the baked feta pasta food trend at least once. In keeping with autumn, we have another very delicious recipe for oven-baked pumpkin and spinach pasta with feta.
Ingredients for 4 servings:
- 360 grams of pasta
- 1kg butternut squash, cut into small cubes
- 200 grams of feta cheese
- 120 grams of spinach
- 30 grams walnuts (optional)
- 3 cloves of garlic
- 20 grams of olive oil
- 2 sprigs of fresh thyme
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees.
- Mix the pumpkin with garlic cloves, thyme leaves and olive oil in a baking dish and place the feta cheese in the middle.
- Bake for 25-30 minutes until the pumpkin is cooked through.
- In the meantime, cook the pasta al dente according to the package instructions.
- Remove the baking dish from the oven, add the spinach and mix everything into a creamy sauce. Add 1-2 tbsp water if necessary.
- Fold in the pasta, sprinkle with walnuts and enjoy warm!
Creamy pasta roll with pumpkin, spinach and ricotta
If youLasagna rollslove, then you should definitely remember our recipe for pasta roll with spinach and pumpkin. Full of flavors and wonderfully creamy – the perfect autumnal dish. Depending on how much time you have, you can make the pasta dough yourself or use ready-made lasagna sheets
Ingredients for 4-6 servings:
- 300 grams of wheat flour
- 3 Owner
- 500 grams of Hokkaido pumpkin, cut into bite-sized pieces
- 2 cloves of garlic
- 500 grams of spinach
- 200 Gramm Ricotta
- 20 Gramm Parmesan
- 40 Gramm Butter
- A pinch of nutmeg
- Salt and pepper
Preparation:
- Preheat the oven to 220 degrees and line a baking tray with baking paper.
- Drizzle pumpkin with a little olive oil and roast for 40-45 minutes.
- For the pasta dough, mix the wheat flour and eggs well, wrap the dough in cling film and place it in the refrigerator for 30-40 minutes.
- Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the garlic and spinach for 4-5 minutes.
- Add butter and continue cooking until the liquid has evaporated.
- Whisk spinach mixture with ricotta in a bowl.
- Roll out the pasta dough into a rectangle on a floured work surface and cut it in half.
- Spread the pumpkin on the bottom long edge of the dough and pour the ricotta mixture over it.
- Roll up carefully and secure tightly on both sides with kitchen twine.
- Bring salted water to the boil in a pot, reduce heat and cook the pasta roll covered for 20 minutes.
- Sprinkle the pasta roll with pumpkin and spinach with Parmesan and enjoy!
Pasta Alfredo with pumpkin
Pasta dishes areperfect for a quick oneWeeknight dinner and this Pumpkin Spinach Pasta Alfredo tastes amazing!
Ingredients:
- 300 grams of pasta
- 400 grams of cooked pumpkin
- 200 grams of baby spinach
- 2 cloves of garlic
- 20 Gramm Butter
- 500 ml Sahne
- Salt and pepper
Preparation:
- Cook the pasta al dente according to the package instructions and reserve about 60 ml of the water.
- Put the pumpkin in the blender and puree until fine.
- Heat butter in a large skillet over medium heat and sauté garlic for 2 minutes.
- Add the pumpkin puree and cream to the pan and bring to the boil.
- Reduce heat and simmer, stirring occasionally, until sauce thickens, 10-15 minutes.
- Add the pasta and spinach and mix well.
- Sprinkle with Parmesan if desired and enjoy.
