This creamy pumpkin pasta with goat’s cheese and toasted pumpkin seeds is an easy dish for autumn cooking. The Hokkaido pumpkin cooks right along with the pasta and makes a lovely creamy sauce.

What makes this recipe special: almost all the ingredients are cooked together in one pot. That saves time and means less washing-up.

One-Pot Pumpkin Pasta with Goat’s Cheese and Pumpkin Seeds

Creamy one-pot pasta with Hokkaido pumpkin, goat’s cheese and toasted pumpkin seeds. An easy vegetarian main course for two.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Main Course

Ingredients Equipment Instructions

Ingredients

  

• 350 g Hokkaido pumpkin deseeded, cut into small cubes
• 150 g pasta uncooked, preferably a short pasta shape
• 125 g fresh goat’s cheese
• 25 g pumpkin seeds
• ½ bunch spring onion greens thinly sliced
• 1 clove garlic approx. 3 g, finely chopped
• 15 ml olive oil approx. 1 tbsp
• 15 g tomato purée approx. 1 tbsp
• 400 ml vegetable stock up to 50 ml extra if needed
• salt to taste
• pepper to taste
• 5 g basil optional, fresh

Equipment

• 1 saucepan large
• 1 frying pan non-stick

Instructions

 

Method

1. Wash and deseed the Hokkaido pumpkin and cut it into small cubes. You can leave the skin on.
2. Peel and finely chop the garlic; thinly slice the spring onion greens.
3. Heat the olive oil in a large saucepan.
4. Fry the spring onion greens, garlic and pumpkin for about 4–5 minutes.
5. Add the tomato purée and fry for about a minute.
6. Add the pasta and 400 ml of vegetable stock.
7. Cover and simmer over a low to medium heat for about 12–15 minutes. Stir regularly and add a little more stock if needed. If the pasta needs longer, cook it for longer.
8. Meanwhile, lightly toast the pumpkin seeds in a dry non-stick frying pan.
9. Season the pasta with salt and pepper.
10. Divide between two plates and crumble the fresh goat’s cheese over the top.
11. Garnish with the toasted pumpkin seeds and fresh basil, if you like.

Tips & Variations

How do I make the sauce extra creamy?

Mash a few of the softly cooked pumpkin pieces with a wooden spoon. This makes the sauce creamier without needing any extra cream.

Stirred in or on top?

You can stir the fresh goat’s cheese straight into the hot pasta – that makes the sauce even creamier. If you like its fresh, slightly tangy flavour, crumble it over the top just before serving.

Can I use homemade vegetable stock?

Yes. You can make the vegetable stock with water and homemade vegetable stock paste. How much you need depends on how salty the paste is.