A new wave of vegetarian cooking!

Pumpkin, Pumpkin and more Pumpkin (Pasta)


  • 10 0z/~250 g Gemelli spiral pasta (100% organic durum wheat semolina) – cook pasta in boiling water for about 11 min with 1/4 tsp salt, drain, but keep 1/4 cup of the liquid
  • 2 cups Brussel sprouts – cut in halves and microwave covered for 4 min in 2 tbsp water
  • 6 cups pumpkin scrap threads (looks like spaghetti) – microwave uncovered to reduce for 3 min
  • 5 garlic cloves – slice
  • 2 jalapeno – thin julienne cut
  • 4 tbsp fresh fenugreek leaves (methi) – finely chop
  • 2 tsp pasta seasoning blend (available at Traders Joe’s)
  • 3/4 tsp sea salt
  • 2 tsp red chile flakes or to taste
  • 1 cup cherry tomatoes – cut in halves (optional – if tartness desired)
  • 3 tbsp olive oil
  • 4 tbsp Parmigiano Reggiano cheese – grate or shave


  • Heat oil in pan on medium heat. Add garlic, jalapeno, fenugreek, red chile flakes and saute for 2 min.
  • Add Brussels sprouts and sear, then add pumpkin for few minutes.
  • Add pasta, salt, pasta seasoning and stir for few min – then add little of the pasta liquid.
  • Turn off heat and add cherry tomatoes.


  • Top it with Parmigiano Reggiano cheese.


  • Vegan – Don’t add the cheese.

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One thought on “Pumpkin, Pumpkin and more Pumpkin (Pasta)

  1. Keep up the good work!

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