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!
Prep Time 7 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 3 -4 portions
- 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.