Pasta with Hokkaido Pumpkin Sauce and Rocket

pasta plate with pumpkin sauce, rocket and aubergine

This amazingly quick and satisfying pasta with hokkaido pumpkin sauce and rocket is one of my new favourite creations. For this version I used aubergines which I fried with some oil in a pan. But you can swap them for pretty much every other vegetable of your liking. On top of my list next to aubergines are mushrooms and broccoli. And why deciding for one or the other if you can have them all 🙂

For the hokkaido pumpkin sauce I actually use my hokkaido pumpkin ginger soup recipe. The beauty about that is that you get two dishes in one go. If you do use a big hokkaido pumpkin to make the hokkaido pumpkin soup you could store some of the soup in the fridge for the next day and use it as pasta sauce in the first go. Or vice versa. A win-win situation really, because it does get even tastier the second day.

So basically all else you need to do is cook your favourite pasta and decide for the vegetable you want to use with that dish. I also add some pumpkin seeds and sesame seeds – it looks good for the eye and adds some extra nutritional delight to this pasta with hokkaido pumpkin and rocket.

Note: Hokkaido pumpkins are pretty big in Germany, or at least I can find them anywhere in Berlin all year long. When I was in Scotland in September, I couldn’t see them anywhere. So in case you can’t get hold of a hokkaido, perhaps you’d like to try the soup/sauce with butternut squash or any other pumpkin. If you do so, let me know how that went.

Bon Appetit!

Pasta with Hokkaido Pumpkin Soup and Rocket

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 200 grams pasta
  • 1 big aubergine thinly sliced & quartered
  • 50 grams rocket leaves
  • 2 tbsp pumpkin seeds optional
  • 1 tbsp black sesame seeds optional

For the Sauce

  • 1 medium-sized hokkaido pumpkin or any other pumpkin
  • 1 medium-sized red onion diced or sliced
  • 1 thumb-sized ginger finely chopped
  • 2 cloves garlic sliced or chopped
  • 1/2 tsp turmeric
  • 1/3 tsp ground black pepper
  • 1/2 tsp salt


For the Sauce

  1. Chop the hokkaido pumpkin in evenly sized pieces.

  2. Heat a pot with some oil and cook the onion and garlic for about 5 min.

  3. Add the pumpkin and salt and pour water so the pumpkin is covered.

  4. Cook for about 15 minutes.

  5. Once the pumpkin is tender, drain but keep 2/3 of the cooking water.

  6. Add the turmeric and pepper and blend what's in the pot.

  7. Keep adding the drained water until you reach a smooth texture.

For the Pasta

  1. While the sauce is cooking, boil the pasta as instructed on the package.

  2. Place the aubergine in a pan and cook until tender.

  3. Place the pasta and aubergine onto the plates and pour the hookaido pumpkin sauch on top. Add some rocket leaves on top and sprinkle with pumpkin seeds and sesame seeds.


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