Vegan Pumpkin Pasta with Tomato & Feta
Fall is here, unmistakable and inevitable. It's drizzling, the sky is gray, and suddenly, you can't leave the house without a sweater. For some, it's the coziest season they've been eagerly waiting for. However, I'm more of a summer person and must talk myself into enjoying the gray days to stay somewhat cheerful until Christmas. Two things that help with that are creamy chai lattes and a big plate of pasta. Conveniently, both can be combined with pumpkin and with this dose of fall flavors, you can happily watch the drizzle from the sofa.
Whether for a chai latte or a creamy pumpkin pasta, the „Pumpkin Spice Latte“ from Tante Fine, which we found in the organic market, provides even more fall vibes. The pumpkin spice latte trend isn't new to us, but we often don't have the patience to cook extra pumpkin puree. So it's all the better if you simply use Tante Fine's spices. In addition to cinnamon, spicy ginger and vanilla, the spice mix contains powdered pumpkin! It is sweetened only with dates and has everything you need for the perfect pumpkin chai latte! It's also a real all-rounder and goes well with fresh pumpkin, tomatoes, vegan feta, and lots of pasta. So, while sipping your pumpkin latte, you can use the spice to prepare this delicious pasta dish. And that's a great way to get through the gray fall days, right?
Vegan Pumpkin Pasta with Tomato & Feta
Ingredients
- 1 hokkaido pumpkin
- 4 onions
- 6 garlic cloves
- 1 kg (35.3 oz) cocktail tomatoes
- 3 tbsp maple syrup
- 4 tsp pumpkin spice seasoning (e.g. from Tante Fine)
- 100 g (3.5 oz) sun-dried tomatoes in oil
- 50 g (1.75 oz) capers
- 200 g (7 oz) vegan feta
- 500 g (17.66 oz) spaghetti
- 50 g (1.75 oz) pumpkin seeds
- salt
- pepper
- olive oil
Instructions
Preheat the oven to 200°C / 390°F (top and bottom heat). Remove the seeds from the pumpkin and cut it into 1-centimeter cubes. Peel the onions and cut them into thin half rings. Slice the garlic into thin pieces.
Place the pumpkin, onion rings, and garlic on a baking tray along with the tomatoes. Sprinkle with maple syrup, a little olive oil, salt, pepper, and the pumpkin spice mix. Toss everything well with your hands or a spoon. Place the tray into the oven and bake for 25 minutes.
Cut the sun-dried tomatoes into thin strips, drain the capers, and dice the vegan feta into small cubes.
Cook the pasta according to the package instructions, saving 200 milliliters / 0.75 cups of the pasta water when draining. Toast the pumpkin seeds in a pan without oil.
Blend a quarter of the roasted pumpkin mixture with the pasta water to create a creamy sauce. Mix the pumpkin cream with the cooked pasta. Combine the remaining pumpkin mixture from the tray with the sun-dried tomatoes, capers, and vegan feta, then fold it into the pasta. Divide the pasta onto plates and serve with the toasted pumpkin seeds.
