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How to make vegetarian Pumpkin Pasta from scratch. Recipe.

Updated on May 16, 2013

Vegetarian Pumpkin pasta recipe

Pumpkins and squashes are cheap and tasty. The pumpkin in this vegetarian friendly recipe is roasted in the oven to give this dish a wonderfully sweet caramel flavour. The ingredients given below will serve four people, this dish is quick and easy to make.

This recipe can also be made using the scrapped out pumpkin flesh from a Halloween Jack O lantern. Just reduce the roasting time for smaller pieces of squash.


I small butternut squash or I small pumpkin

500g dried pasta, bows work really well but you can use any pasta you have in the store cupboard

5 spring onions thinly sliced

Small handful of sun-dried tomatoes thinly sliced

Large bunch of rocket or basil leaves

2tbsp extra virgin olive oil

Salt and pepper

Few drops of lemon juice

100g vegetarian cheese such as cheddar (optional)

Handful of toasted pine nuts


Preheat the oven to 200C/gas 6. Peel the butternut squash or pumpkin and remove the seeds. Cut up the flesh into small cubes and toss in half of the olive oil. Spread the squash in a single layer in a large roasting dish, season well and cook for around thirty minutes or until the squash is tender when you stick a knife in it. Spread the pine nuts onto a dry baking sheet and toast them in the top part of the oven as the squash is cooking.

These should take about ten minutes to cook and are done when they start to turn a nice golden brown colour. Meanwhile, cook the pasta in a large pan of boiling salted water until just tender, fry the spring onions in the remaining olive oil for around five minutes and then add the sliced sun-dried tomatoes, keep stirring over a medium heat for a further two or three minutes and then remove from the heat.

Drain the pasta and place it into a large serving bowl, toss in the lemon juice. Add the roasted squash, spring onions and tomatoes and the juices form the frying pan and mix all the ingredients together. Add the rocket or basil and the toasted pine nuts and toss together. This dish is vegan at this point but if you want to add some cheese then this is the time to crumble some over the top. Serve with thick slices of bread or garlic bread.

Pumpkins look as good as they taste.

Pumpkin pasta tastes just as good served hot or cold. It makes a great salad dish for parties too, as it can be made in advance and stored in the fridge for up to two days.

If you are using a pumpkin to make this recipe try using toasted pumpkin seeds instead of, or as well as, pine nuts. They taste even better if you sprinkle them with a little Turmeric or curry powder before you toast them. They will need to be cooked a little longer than the pine nuts, around fifteen minutes should do.

Pumpkins seeds not only taste good, they are good for you too. Pumpkin seeds are very rich in magnesium, they are a natural anti-inflammatory agent and can even help to lower levels of bad LDL cholesterol.


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  • GALAXY 59 profile image

    GALAXY 59 7 years ago from United Kingdom

    MPG. Pumpkin is one of my favoiurite veggies too. It's so versatile too tastes good sweet or savoury. Let me know what you think of this recipe when you try it.

  • MPG Narratives profile image

    Marie Giunta 7 years ago from Sydney, Australia

    Pumpkin is one of my favourite vegetables so I will try this recipe. Unfortunately my family won't eat it so I'll make and freeze it for my work lunches. Thanks Galaxy, it sounds yummy.

  • GALAXY 59 profile image

    GALAXY 59 7 years ago from United Kingdom

    Thanks for commenting. Let me know what you think of this recipe. I have been working hard finding tasty meals since my youngest daughter turned vegan a while ago. Finding the right balance between taste and nutrition can be hard. Make sure you get enough protein if you don't want to feel a bit under the weather when you first convert. Good luck with the new diet.

  • elayne001 profile image

    Elayne 7 years ago from Rocky Mountains

    Thanks for the recipe. I have just become a vegan (on advice of my cardiologist) and since I love pumpkin, this is right down my alley.