Have you ever thought that simplicity could taste like roasted pumpkin? – Lupini spaghetti with roasted pumpkin and feta: the lightness you didn’t expect: There are days when cooking becomes a form of silent therapy. Today, for example, I found myself with a package of La Molisana lupini spaghetti that arrived in the October Degusta Box and a pumpkin staring at me from the shelf as if to say: “use me today or I’ll become a Christmas decoration.”
So I decided to put the two together, without too many plans: pumpkin cubes, a drizzle of oil, rosemary, and a pinch of salt. Everything in the oven, just like thoughts when you want to lighten them a bit – you let them go, and hope they come out golden.
The La Molisana lupini spaghetti surprised me: light but full of flavor, with that “nutty” note that embraces the sweetness of pumpkin and the saltiness of feta. I prepared them without too many plans — pumpkin in cubes, oil, rosemary, a pinch of salt, and off to the oven.
While the water boiled, I thought that sometimes lightness is not about removing, but about stopping complicating.
And this dish proves it: simple, fragrant, and perfect for those days when little is enough to make you feel good. Meanwhile, the water boiled, the spaghetti dived in and I thought about how often we complicate life: sometimes a simple dish is enough to remember that lightness is not about removing, it is about stopping complicating.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter and Spring
- Energy 306.50 (Kcal)
- Carbohydrates 42.00 (g) of which sugars 4.71 (g)
- Proteins 12.95 (g)
- Fat 10.17 (g) of which saturated 5.64 (g)of which unsaturated 2.98 (g)
- Fibers 2.56 (g)
- Sodium 689.51 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Few, simple, and well-chosen: the La Molisana lupini spaghetti from the October Degusta Box, a sweet pumpkin, some savory feta, and rosemary that scents the kitchen like a caress.
These are ingredients that tell the perfect balance between lightness and taste.
Nothing elaborate, but everything in its place.
- 7.05 oz spaghetti
- 10.58 oz pumpkin (cut into cubes)
- 2.82 oz feta
- 1 sprig rosemary
- to taste olive oil
Total weight: about 21.16 oz
Weight per serving: 10.58 oz
Tools
Before you start, make sure you have with you a few but good allies.
In the kitchen, you don’t need an arsenal, just the right tools to make everything more fluid (and less stressful):
- 1 oven dish
- 1 large pot
- 1 colander
- 1 kitchen tongs
Steps
The beauty of this recipe is that it almost makes itself.
The pumpkin roasts in the oven while you put on the water for the pasta, and in the time of a song, you’ve already prepared everything.
It’s one of those recipes that makes you say “Ahah, was it that simple?”.
Because the truth is, lightness is often just a matter of timing.
Method
1. Wash and dry the pumpkin, remove the stem. Cut in half and remove the seeds inside and peel it. Cut the pumpkin into regular cubes, place a piece of feta in the center and season it with oil, rosemary, and salt.
2. Bake at 392°F for about 20 minutes, until it becomes soft and slightly caramelized.
3. Mash the cooked pumpkin and feta with a potato masher or fork and mix well.
4. Sauté the cubed speck in a pan. Cook the lupini spaghetti in plenty of salted water, draining them al dente. Combine the spaghetti with the pumpkin and feta sauce, adding a little water if necessary to make it more creamy. Mix well.
5. Serve immediately with a sprinkle of speck, a sprig of thyme for fragrance.
The crumbled feta on top, that salty touch that contrasts the sweetness of the pumpkin, and the aroma of rosemary sneaking between thoughts.
Here it is: a dish that doesn’t aim to amaze, but reminds you that simplicity is a form of elegance. Like those days when all you need is a bit of calm and a carefully made plate of pasta.
Sometimes lightness is not about removing, it’s about stopping complicating. In the kitchen, as in life
Storage: can be kept in the fridge for 1 day and reheated in a pan with a drizzle of oil.
Notes: if you want a creamier version, add a tablespoon of ricotta or Greek yogurt when serving.
Serving: also great warm, with pistachio crumbs (for those without allergies!) or toasted pumpkin seeds.
FAQ (Questions and Answers)
There are days when you don’t feel like cooking, but you need to.
Those days when the mind is full, and time is short, yet you find yourself peeling a pumpkin as if it were the therapy you hadn’t booked.
This is how these lupini spaghetti with roasted pumpkin and feta were born: from a need for true simplicity, one that satisfies without burdening.
A dish that doesn’t aim to amaze, but reminds you that even on tired days, you can prepare something good — and feel light again, inside and out.
Can other cheeses be used instead of Feta?
Yes! You can substitute it with goat cheese, ricotta salata, or parmesan shavings, according to your taste.
Can you taste the lupini in the pasta?
No, they have a delicate and slightly “nutty” flavor that pairs perfectly with the sweetness of the pumpkin.
Can I use another vegetable instead of pumpkin?
Sure! Try with carrots or sweet potatoes: the contrast with feta remains irresistible.
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