Seasonal, wholesome, and unbelievably comforting. Whole grain pasta meets a silky pumpkin ragout.
High in fiber, simple to make, and ready in about 25–30 minutes.
Why You’ll Love This Recipe
- Whole grain power: nourishing, satisfying, full of flavor
- Creamy pumpkin sauce – no heavy cream needed
- Perfect for meal prep – lasts 2–3 days in the fridge
Ingredients (2 servings)
- 180–200 g whole grain pasta (e.g., emmer or spelt)
- 400 g Hokkaido or Butternut pumpkin, diced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 200 ml vegetable broth
- 80 ml oat cream (or light cooking cream)
- 1 tbsp olive oil
- 1 tsp paprika, pinch of nutmeg
- Salt, pepper, chili flakes
- Optional: grated cheese or nutritional yeast
- Fresh parsley or toasted pumpkin seeds to serve
Instructions
- Cook pasta al dente. Reserve 100 ml of the pasta water.
- Sauté onion & garlic in olive oil.
- Add pumpkin and spices, sauté briefly. Add broth and simmer 10–12 minutes.
- Stir in oat cream and simmer lightly. Adjust seasoning.
- Combine pasta and sauce, adding pasta water to make it silky.
- Finish with parsley or pumpkin seeds.
Tip: Toast 1 tbsp finely milled grain and stir in for deeper flavor.
Keywords: whole grain pasta,pumpkin ragout,local grains,seasonal cooking,autumn recipe,meal prep,vegetarian,vegan option,spelt,emmer,healthy dinner,high fiber,comfort food
Hashtags: #wholegrainpasta #pumpkinragout #localgrains #seasonalcooking #autumnkitchen #vegetarian #veganoption #healthyfood #dinnerideas #pastalove #comfortfood
