Vegane cremige Kürbis-Pasta

Vegan creamy pumpkin pasta

CREAMY PUMPKIN PASTA! The best thing about fall? Pumpkin of course! Roasted with onions, refined with oat drink, served with pasta and seasoned with a little spice, you can conjure up a delicious meal in no time. creamy fall dish With soulfood-character! In addition, this gentle recipe suitable for the juice cleanse preparation, as it prepares you optimally for the liquid food.

Preparation: 15 min.

Preparation: 30 min.

Total time: 45 min.

Cuisine/Origin: Regional

Ingredients (4 portions):

1 Hokkaido pumpkin

4 tbsp olive oil

400g wholemeal pasta


100ml oat drink

100ml pasta water

1 pinch of chili




  1. First wash the pumpkin, cut in half, remove the seeds and cut into small cubes.
  2. Now place the diced pumpkin on a baking tray, drizzle with olive oil and salt and place in a preheated oven at 200°C for approx. 20 mins.
  3. Then cook the pasta in boiling salted water for about 8-9 minutes and set aside two to three ladles of the pasta water.
  4. Allow the pumpkin cubes to cool slightly and set a small bowl of the cubes aside.
  5. Then add the remaining pasta water to the pumpkin and puree with a hand blender.
  6. Next, place a pan on the stove, pour in a ladleful of the pumpkin puree and mix with a little pasta water to form a creamy mixture.
  7. Finally, add the spices and pasta, mix everything well and serve on a plate. Enjoy your meal!

Nutritional values (per portion):

499 kcal 

75g carbohydrates

19g protein

12g fat

Recipe video:

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