On this page I’m sharing the recipe for pasta with pumpkin and spinach from the oven. I topped it with some mozzarella before I baked the pasta in the oven. I think any pasta dish tastes so much better if you top it with cheese and bake it in the oven for a few minutes. This pasta with pumpkin and spinach only needs about 10 minutes of oven time.
This recipe for pasta with pumpkin and spinach from the oven is vegetarian and if you skip the mozzarella at the end or replace it with a vegan cheese alternative, this recipe is suitable for vegans as well. If you want to make a vegan version of this dish, check your pasta though as some sorts are made with egg.
I love the combination of pasta and pumpkin, I made a pumpkin risotto dish before. For this oven baked pasta I combined it with another favorite ingredient of mine: spinach.
I topped this pasta with mozzarella as it’s a relatively low-fet cheese, but you can also top with another cheese of your choice of course like brie or Camembert.
Got some pumpkin leftover after making this oven pasta dish?
Click here for 10 recipes with pumpkin.
Recipe Pasta with Pumpkin and Spinach from the oven
Ingredients (for 4 people):
400 grams whole wheat pasta
400 grams pumpkin, cubed
400 grams spinach
2 red onions
1 clove garlic
60 grams mozzarella (1/2 package)
Bring water to a boil. Add the pasta and pumpkin cubes and boil for 8-10 minutes. In the meantime preheat the oven to 180C.
Finely chop the onion and garlic. Warm some olive oil in a skillet and shortly fry the garlic and onion. Add the spinach and fry for a couple of minutes, until the spinach is wilted.
Drain the pasta and pumpkin cubes and add to the spinach.
Grease a baking tray and add the pasta with pumpkin and spinach.
Slice the mozzarella and top the pasta with the mozzarella slices.
Bake in the pasta in the oven for 15-17 minutes.
Optionally you can top it with fresh basil and/or flaked almonds.
