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Pasta with pumpkin and arugula

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Ingredients for 4 servings:

  • 500 g spaghetti or other pasta
  • 1 garlic clove(s)
  • ½ Hokkaido pumpkin(s)
  • 20 g pumpkin seeds
  • 2 tbsp curry
  • 200 ml vegetable stock
  • 1 tbsp lemon juice
  • 100 g arugula
  • 200 g feta cheese
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and chop the garlic. Wash, deseed, and chop the pumpkin. Sauté the pumpkin in a pan with a little oil for 3 minutes, then add the garlic and pumpkin seeds. Season with pepper and curry powder, deglaze with the broth, and simmer for about 15 minutes. Meanwhile, cook the spaghetti according to the package instructions. Drain and stir into the pumpkin. Mix in the lemon juice and arugula, and sprinkle with feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta with pumpkin and arugula

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