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Spicy pumpkin pasta

Moderate 12 March 2024
Preparation time
10 min
Cooking time
1 h
Baking / Rest time
25 min

Spice your day up with a tasty pumpkin pasta. This pasta sauce made using Hokkaido pumpkin and refined with soya, cashews and spicy gochujang paste will brighten and heat up cold Autumn days!

1 Small to middle sized Hokkaido pumpkin
2 Onions
3 Garlic cloves, finely minced
100 Soy mince
250 ml Vegetable stock
50 Cashews
100 ml Water
250 Pasta
1 tbsp. Gochujang (Korean chili paste)
0.5 tbsp. Mustard
150 ml Oat drink
0 to taste Olive oil, salt & pepper
70 Walnuts, finely chopped
3 Yeast flakes
1 Pinch Fresh thyme (or dry thyme)
1 Shot Olive oil
  • Step 1/8

    Roast the walnuts in a pan until golden brown. Stir in the olive oil, thyme and 1 tablespoon of yeast flakes, continue to roast briefly and set aside.

  • Step 2/8

    Wash the Hokkaido pumpkin, cut into bite-sized cubes and marinate together with one of the coarsely chopped onions, olive oil, salt and pepper. Bake at 180 degrees Celsius (fan oven) for around 25 minutes.

  • Step 3/8

    Soak the minced soya in vegetable stock for a few minutes.

  • Step 4/8

    Cook your favourite pasta.

  • Step 5/8

    Blend the cashews with the water in a mixer to make cashew cream. Set half of the pumpkin aside and put the other half in the mixer and purée to a creamy sauce.

  • Step 6/8

    Fry the second onion and garlic in a little olive oil. Add the gochujang, stir and fry briefly. If necessary, strain the soya and add it to the pan.

  • Step 7/8

    Add the pumpkin sauce and stir everything well. Season to taste with mustard, salt and pepper and thicken/thin with pasta water and oat drink until the desired consistency is achieved.

  • Step 8/8

    Stir the pasta into the sauce and top the plates with the remaining pumpkin, walnuts and fresh herbs, if desired.

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