Pumpkin pasta with veggie mince

This pumpkin pasta brings autumnal flavors and plant-based protein power to your plate. With tender Hokkaido pumpkin, aromatic rosemary, and Lotao's protein-rich veggie mince, you can conjure up a wholesome and satisfying meal in no time. Quick to make, easy to cook, and bursting with flavor.

⏱ Ready in about 30 minutes
🔪 Difficulty level: easy

What makes this pumpkin pasta so special?

Pumpkin meets spice : The sweet, nutty note of Hokkaido combined with cinnamon and rosemary creates a distinctive aroma.
Extra protein – without effort : The veggie mince provides a whopping 70% plant-based protein – no soaking time required, simply fry directly.
Creamy and light : The optional pureeing of the pumpkin makes the sauce particularly velvety, but it remains pleasantly light.
Suitable for meal prep : The sauce can be prepared in advance and tastes even better the next day.

Ingredients for 2 people:

✓ 400 g Hokkaido pumpkin
✓ 2 shallots
✓ 2 cloves of garlic
✓ 15 g fresh ginger
✓ 500 g ribbon pasta
✓ Salt - e.g. Lotao Bali Pur Fleur de Sel & black pepper
✓ 2 tbsp olive oil
✓ 75 g Lotao Veggie Mince
✓ 1 pinch of cinnamon
✓ ½ tsp dried rosemary
✓ 250 ml vegetable broth
✓ 1 tbsp pickled capers
✓ 4 sprigs of fresh rosemary

⏰ Preparation time: approx. 30 minutes

Preparation:

Prepare the vegetables
Wash the Hokkaido pumpkin thoroughly, remove the seeds and cut into small cubes – the peel can stay on! Peel and finely chop the shallots, garlic and ginger.
cook pasta
Cook the ribbon pasta according to the package instructions in plenty of salted water until al dente. Reserve some of the cooking water.
Fry the veggie mince
Heat olive oil in a large frying pan. Add the veggie mince directly – no soaking required – and fry until golden brown. Season with salt, pepper, cinnamon, and dried rosemary.
Unfold aromas
Add shallots, garlic and ginger to the mince and sauté briefly until everything smells wonderful.
Add pumpkin and broth
Stir in the diced pumpkin and sauté for 3–4 minutes. Then deglaze with vegetable broth and simmer for about 10–15 minutes, until the pumpkin is soft.

Tip: For an extra creamy sauce, you can puree half of the pumpkin and mix it into the sauce.

Refine & Season
Finely chop the capers and stir them in – they add a surprisingly fresh, tangy kick. Season with salt, pepper, and, if desired, a pinch of cinnamon or some fresh rosemary.
Serving
Drain the pasta and add it directly to the sauce, along with a little of the pasta water. Mix well until the sauce coats the pasta smoothly. Garnish with fresh rosemary – and you're done!

Why this recipe is perfect

This pumpkin pasta shows just how uncomplicated and delicious plant-based cooking can be. Our veggie mince provides an extra dose of protein, is incredibly quick to prepare, and adds a wonderfully savory texture to the sauce. Together with the pumpkin, it creates an autumnal dish that is satisfying, warming, and simply makes you happy.

More tips

Want more spice? A pinch of nutmeg or a little chili gives the sauce a subtle heat.
Meal prep : The sauce freezes perfectly – ideal for stressful days.
Variation : Instead of ribbon noodles, spelt spaghetti, rice or zucchini noodles also go perfectly with it.
Want to see the recipe in action? Check out the short cooking video on Instagram:
👉 Watch the Reel on Instagram