Pumpkin pasta


10 mins


20 mins


30 mins


2 Servings


Currently on rotation 👌.

  • 300 g pumpkin (approx. 2 cups of chopped pieces)
  • 2 cloves garlic, crushed 
  • Drizzle of extra virgin olive oil for cooking 
  • 120 g pasta of choice  
  • 2 tbsp pasta water
  • 1 tsp dry oregano
  • 1 tsp ground paprika
  • 3 handfuls spinach
  • Small handful pine nuts
  • 3-4 tbsp plain Greek yoghurt
  • Small handful fresh basil, finely chopped
  • 40 g feta or goat’s cheese


  1. Chop peeled pumpkin into small 1 cm pieces and crush garlic.
  2. Pre-heat olive oil in a pan on low-medium heat.
  3. Add garlic and fry for 1 minute.
  4. Add pumpkin and fry on medium heat until soft and browned (this should take around 15 minutes).
  5. Meanwhile, boil pasta according to packet instructions. Before draining, save 2 tbsp of pasta water for the yoghurt sauce. 
  6. Season pumpkin with oregano and paprika. 
  7. Add spinach to the pumpkin and cook until wilted. Set pumpkin and spinach aside.
  8. Lightly toast pine nuts in a pan (without olive oil). Stir frequently.    
  9. Prepare yoghurt sauce. Add 2 tbsp saved pasta water to Greek yoghurt and mix. Finely chop the basil and mix in with the yoghurt.
  10. Combine cooked pasta, pumpkin/spinach, pine nuts, yoghurt sauce and feta cheese. Sprinkle some extra feta cheese on top.

This recipe was contributed by student volunteer Kate Mason. Thanks for lifting our meat-free Mondays Kate! 😊