Pumpkin pasta with feta, pine nuts and rocket

This vegetarian pumpkin pasta recipe is a winner! Simple, delicious and ready in just 20 minutes, this spaghetti dish is perfect for feeding the family. Even meat eaters will love it!

By Sarah Murphy
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 1/3 cup extra virgin olive oil
  • 400 gram Jap pumpkin, peeled, thinly sliced
  • 1/2 cup pine nuts (see recipe tip)
  • 3 garlic cloves, thinly sliced
  • 1 long red chilli, seeded, finely sliced
  • 300 gram spaghetti
  • 50 gram rocket leaves, coarsely chopped
  • 100 gram feta, crumbled


  • 1
    In a large frying pan, heat half the oil on high. Sauté pumpkin in batches for2 minutes each side until it starts to colour. Remove and set aside. Heat remaining oil on medium. Sauté pine nuts, garlic and chilli for 1-2 minutes until pine nuts are just golden.
  • 2
    In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain.
  • 3
    Return pumpkin to pan with rocket and spaghetti. Toss to combine and season to taste. Serve scattered with feta.


  • Try toasted walnuts and blue cheese instead of pine nuts and feta.