Easy Pumpkin and Leek Pasta for two

When it’s vegetarian night, this is one of our favourites – hearty, tasty, quick and simple – just what pasta should be.  The pumpkin tends to melt into the pasta a little, making a creamy sauce so delicious, you may want to lick your bowl!

Time: 40 minutes

Serves: 2


  • 900g pumpkin, peeled and cubed (1cm)
  • 1 leek, finely sliced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 knob butter
  • salt and freshly ground black pepper
  • 200g dried spaghetti (or preferred pasta)
  • 3 tablespoons pine nuts, lightly toasted
  • 3 tablespoons sour or normal cream
  • 1/2 cup of the pasta cooking water
  • grated parmesan cheese for serving


  1. Place the pumpkin on a tray, lined with baking paper, lightly toss with oil and season. Bake at 180 degrees C.  Alternatively, cook in a frying pan.
  2. Put salted water on for the pasta.
  3. Toast pine nuts in a dry pan until golden brown, set aside.
  4. Once the pumpkin is cooked and the other vegetables have been prepared, put the pasta on to cook.
  5. Heat oil and butter in a large frying pan, over medium/low heat, gently saute leeks and garlic until soft but not coloured.
  6. With two minutes left on the pasta cooking time, scoop out half a cup of the cooking water and set aside.
  7. Add the cooked pumpkin to the pan, stir.
  8. Drain pasta and add to pan, with cooking water and sour cream. Keep it on a gentle heat, so that it stays warm, but doesn’t cook.
  9. Gently stir until combined and serve topped with pine nuts and parmesan.

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UK’s Channel Islands
Chicken & Pine Nut Rissoles

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