Recipe for a creamy one-pot pasta with pumpkin, feta and spinach

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Autumn cuisine
Uncomplicated and delicious: recipe for a creamy one-pot pasta with pumpkin, feta and spinach

Spicy, creamy, delicious – this quick recipe is perfect for after work.

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Laura Stunz

Pasta always works. Just like pumpkin, especially in the fall. This recipe for a one-pot pasta with pumpkin, feta and spinach is quick to prepare, aromatic and incredibly creamy. The recipe.

It’s autumn time Pumpkin time. Hardly anything symbolizes the golden season better than deep orange vegetables. As versatile as it is, it not only tastes great as a soup, but can also be used in a wide variety of dishes. Thanks to its buttery consistency, it makes any dish – from risotto to stew to pasta – wonderfully creamy, full-bodied and aromatic.

Quickly prepared, aromatic, delicious

So it’s high time for a pumpkin recipe. A creamy one-pot pasta with pumpkin, feta and spinach not only sounds tempting, but can also be prepared in no time. All the ingredients are gradually put into a pot and cooked together with the remaining ingredients. In the end all you have to do is taste and enjoy. By cooking the pasta in the sauce, it takes on a particularly intense aroma.

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Depending on the variety, the pumpkin gives the dish a nutty, sweet or fruity note that harmonizes wonderfully with the fine, mild spinach and sour, fresh feta. Finally, gourmets garnish the pasta with chopped walnuts – an autumnal taste spectacle that makes you want to get ready for the cold season.

Recipe for a creamy one-pot pasta with pumpkin, feta and spinach

Ingredients for two servings

preparation

  1. Peel and finely chop the onion and garlic, wash the pumpkin, remove the tissue and seeds and cut into bite-sized pieces. Wash baby spinach and shake dry. Drain the feta and cut into pieces.
  2. Heat plenty of rapeseed oil in a high pot. Add the onions and fry until translucent. Add the garlic and fry. Add the pumpkin and fry for two to three minutes.
  3. Add the pasta and immediately pour in the vegetable broth and coconut milk/cream. Add the spices and salt and pepper. Mix well.
  4. Bring everything to the boil. Then simmer uncovered on a low heat for 15 minutes. Stir regularly.
  5. After about 12 minutes, fold in the feta.
  6. Remove pot from heat. Fold in the baby spinach. Season with salt and pepper.
  7. Arrange on plates, sprinkle with the chopped walnuts and serve hot.

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