Hokkaido pumpkin pasta
Anna Schmitz
People: 2
30 min


Chili Pepper
160 grams
Hokkaido Pumpkin
0.5 tbsp
2 tbsp
Olive Oil
6 tsp
140 grams
8 tbsp
2 tbsp
Tomato Paste

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  1. Wash, peel and cut your Hokkaido Pumpkin. All ingredients should have a similar size and shape.
  2. Wash and cut your Zucchini so that they all have a similar size and shape.
  3. Finely chop your Chili Pepper.

Heating Steps

  1. Toast Pinenuts on a hot and dry pan. Then remove from pan.
  2. Boil pasta according to the instructions on the package and save a bit of the pasta water when draining.
  3. Heat clear oil in a pan, add hokkaido pumpkin and zucchini with chili pepper and oregano and fry for 15 minutes.
  4. Mix Lemon, Olive Oil and Tomato Paste together in a bowl, then pour into your pan.
  5. Add the pasta water to your frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked pasta to your pan and mix evenly.
  2. Add Pinenuts on top.