Spicy One-Pot Pumpkin Pasta with Chard
Creamy, colourful and spicy, this filling and comforting one-pot pumpkin pasta dish can be made with hardly any washing up!
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This one-pot pumpkin pasta recipe is a great way to use up leftover pumpkin, and it makes a tasty and comforting meal on a cold evening.
Your carved-out Jack-o’-lantern won’t go to waste, as this recipe uses plenty of the flesh, and any that can’t be cubed or sliced neatly to be roasted can be puréed for the sauce.
With wholesome rainbow chard and plenty of spice from chilli and ginger, this easy weeknight meal is a symphony of autumn flavour.
What is chard?
Chard is a dark green, leafy vegetable that’s actually in the same family as beetroot.
It’s slightly bitter, and similar to spinach or kale when eaten raw. It becomes slightly sweeter and more tender when cooked, adding flavour, texture, and nutrients into a variety of vegan recipes.
Chard is a great source of antioxidants, and also boasts plenty of vitamins, like vitamin C and magnesium.
Vegan pasta types
Most store-bought dried pasta varieties are vegan, so there are plenty of options when it comes to selecting your ingredients for this one-pot pumpkin pasta dish.
A shaped pasta with plenty of nooks and crannies – like fusilli, orecchiette, or this trofie – is ideal for saucy dishes, as plenty of the sauce will cling to the pasta.
Basic white pasta is a great choice for this flavourful recipe, but wholemeal pasta, vibrant tricolour pasta, and even gluten-free varieties like corn- rice- or chickpea-based pastas can also work well.
Total Time: 45 minutes
Servings: 4
Rating:
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 tbsp dairy-free butter
- 0.25 0.25 tbsp olive oil
- 75 75 g cubed pumpkin
- 0.25 0.25 large red onion, peeled and finely chopped
- 0.75 0.75 cloves garlic, peeled and finely chopped
- 0.125 0.125 inch piece fresh ginger, peeled and grated
- 0.25 0.25 large red chilli, finely chopped
- 0.25 0.25 tbsp chopped fresh rosemary
- 240 240 ml vegetable stock
- 50 50 g pumpkin purée, fresh or tinned
- 62.5 62.5 g dried pasta, we used trofie
- 37.5 37.5 g rainbow chard, roughly sliced
- sea salt and black pepper, to taste
Method
- Melt the butter with the oil in a large, lidded pan and add the cubed pumpkin and onion, with a pinch of salt. Cook for a few minutes, until beginning to soften.
- Add the garlic, ginger, chilli and rosemary and cook, stirring, for a further 3 minutes, until fragrant.
- Add the remaining ingredients, except the chard, to the pan and stir well to combine. Bring to a gentle simmer and cover with a lid. Cook for 10 minutes, stirring occasionally.
- After the 10 minutes, remove the lid and stir well. Check the pasta to see if it is cooked. If not, keep simmering, stirring often, until it is tender, adding a splash more water if necessary.
- Once the pasta has cooked, turn off the heat and stir in the chard. The sauce should still be a little soupy, but will thicken up as it sits. Replace the lid and leave to stand for a further 10 minutes.
- Stir well before serving piled into shallow bowls, and top generously with cracked black pepper.
Nutritional information per serving (252g): Calories 323, Fat 6.3g, Saturates 1.2g, Sugars 5.4g, Salt 1.6g
Love the flavours of autumn? Check out even more vegan pumpkin recipes
