Spaghetti with roasted pumpkin
With our convenient teriyaki sauce with roasted garlic plus a few basic ingredients, this vegetarian pumpkin pasta recipe couldn’t be easier.
Preparation
Step 1
300 g Hokkaido pumpkin
Preheat the oven to 190 degrees Celsius.
Peel the pumpkin and cut it into cubes about 2x2 cm in size.
Step 2
2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp chilli flakes – 3 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
Rub the pumpkin cubes with olive oil, soy sauce, and chilli flakes, then lay it out on a baking sheet lined with parchment paper. Bake for 20 minutes, then drizzle with teriyaki sauce and bake for another 10 minutes.
Step 3
200 g spaghetti pasta – 50 g grated parmesan cheese – 2 tbsp fresh coriander
Cook the pasta al dente, and after draining, mix it with the cooked pumpkin. Serve with grated parmesan cheese and coriander.
Recipe-ID: 1176
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/a/2/csm_01_Kikkoman_Teriyaki_Sauce_with_Roasted_Garlic_250ml_EN_caa996fc96.webp "[Translate to Englisch (EU):]")
300 g Hokkaido pumpkin
Preheat the oven to 190 degrees Celsius.
Peel the pumpkin and cut it into cubes about 2x2 cm in size.
2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp chilli flakes – 3 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
Rub the pumpkin cubes with olive oil, soy sauce, and chilli flakes, then lay it out on a baking sheet lined with parchment paper. Bake for 20 minutes, then drizzle with teriyaki sauce and bake for another 10 minutes.
200 g spaghetti pasta – 50 g grated parmesan cheese – 2 tbsp fresh coriander
Cook the pasta al dente, and after draining, mix it with the cooked pumpkin. Serve with grated parmesan cheese and coriander.
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