Recipe of the Month: Vegan Oven Pumpkin Spaghetti

With a pumpkin, you can prepare so much more than just pumpkin soup: Our recipe of the month shows you how to create vegan oven-roasted pumpkin spaghetti that not only tastes great but is also healthy. Have fun cooking and enjoy your meal.

 

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Vegan oven-roasted pumpkin spaghetti

Recipe for about 2 people:

1 small Hokkaido pumpkin

2 garlic cloves

1-2 sprigs of cherry tomatoes

1-2 sprigs of rosemary and thyme

Salt, pepper

Olive oil

 

for the topping

4 tbsp panko crumbs (Asian-style breadcrumbs)

1 clove of garlic

some thyme

Salt

 

Spaghetti (about 125 g per person)

 

Preheat the oven to 200 degrees Celsius with fan. 

Wash the Hokkaido pumpkin, cut into wedges, and remove the seeds. Place with the cherry tomatoes in an ovenproof dish, drizzle with some olive oil, add herbs, and cook for about half an hour. Make sure the pumpkin does not get too dark. 

Salt the pumpkin and puree it with 2-3 oven tomatoes. 

Start the pasta water. 

 

 

For the topping, toast olive oil, thyme, garlic, and panko crumbs while stirring. 

Cook spaghetti al dente and reserve some water when draining for the pumpkin puree (about 3 tbsp). 

Mix spaghetti with the puree and serve. Top the pasta with the toasted panko and the remaining oven-roasted tomatoes. 

Enjoy your meal!

 

 

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food

 Bettina