Pumpkin Pasta Recipe with Arugula and Garlic

Pumpkin Pasta Recipe with Arugula and Garlic

This vegan Pumpkin Pasta Recipe with Arugula and Garlic is a simple seasonal recipe that's easy to prepare, light, healthy and ready in about 20 minutes!
Course Dinner, Lunch, Main
Cuisine International
Keyword pasta with pumpkin, pumpkin pasta recipe
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 3 -4 portions
Author Monika Dabrowski


  • 300 g uncooked fusilli pasta penne or farfalle will be fine too
  • 600 g pumpkin skinless, diced
  • 1 garlic bulb 10-12 cloves, thinly sliced
  • 100 g rucola arugula/rocket
  • 6 tablespoons olive oil
  • ½ teaspoon onion granules
  • Sea salt and pepper to taste
  • 1 bay leaf
  • 5-6 tablespoons water from cooking the pasta
  • Lightly toasted pine nuts and grated parmesan optional for serving


  • Boil the pasta al dente with the bay leaf in salted water. Strain the pasta, reserving some of the water from cooking. Set aside.
  • In a large frying pan (with a lid) heat up 2 tablespoons of the oil, add the pumpkin, season to taste and add the onion granules, stir and fry over a medium heat for 2 minutes, stirring occasionally. Cover, lower the heat a little and cook until tender (about 10 minutes, ±3 minutes, depending on the size of your pumpkin pieces). Remove from the heat, mash up a little with a fork, add 5-6 tablespoons of the water reserved from cooking the pasta, stir and set aside (put the lid back on).
  • In another frying pan heat up the remaining oil, add the garlic and fry over a medium heat until the garlic starts to brown a little (don't let it brown too much as it will be bitter), stirring all the time. Lift the garlic out of the pan with a slotted spoon and place in a bowl. Add the arugula into the same pan, season and fry for approx. 30 seconds, stirring all the time.
  • Add the arugula into the pumpkin mixture , stir, combine with the pasta, adjust the seasoning, scatter over the garlic, pine nuts and parmesan (if using) and serve.