Cremige Golden Pumpkin Pasta mit jamu:MAGIC & knusprigen Kichererbsen

Creamy Golden Pumpkin Pasta with jamu:MAGIC & crispy chickpeas

This creamy Golden Pumpkin Pasta combines autumnal Hokkaido pumpkin, savory roasted tomatoes, and crispy chickpeas with the special plant power of jamu:MAGIC. High-quality curcumin, ginger, and Ceylon cinnamon give the dish its characteristic golden color and a pleasantly warming spice note. A simple vegetarian feel-good recipe for cozy autumn days.

Effect on the three constitution types (Lung, Tripa, Beken)

From the perspective of traditional Tibetan nutrition:

Lung (Wind): Particularly soothing. The warm, softly cooked pumpkin, the creamy sauce and the olive oil are traditionally considered nourishing, grounding, and balancing. Ideal for restless, cool autumn days.

Tripa (Bile): Well suited, as long as the seasoning remains mild. The natural sweetness of the pumpkin balances out the warming spices. For pronounced Tripa, the amount of jamu:MAGIC and lemon juice can be slightly reduced.

Beken (Phlegm): The aromatic spices such as ginger and cinnamon bring traditionally considered warmth and activity to the dish. For a lighter version, use slightly less feta and pasta and increase the vegetable content.

Savory Apple Galette with JOY Almond Protein, Walnuts & Gorgonzola You read Creamy Golden Pumpkin Pasta with jamu:MAGIC & crispy chickpeas 2 minutes Further Creamy Pumpkin Spice Latte with morning:SOUL – your autumnal feel-good moment

Produkte im Rezept

Split

Ingredients – for 3–4 servings

1 small Hokkaido pumpkin (approx. 800 g)
300–350 g pasta of choice, e.g. spaghetti or linguine
200 g feta or plant-based feta alternative
150 g cooked and drained chickpeas
200 g cherry tomatoes
1–2 red onions
2–3 garlic cloves
2–4 mL jamu:MAGIC (approx. 4–8 g)
3 tbsp. olive oil
1 tsp. sweet paprika powder
1–2 tsp. freshly squeezed lemon juice
salt and freshly ground pepper
approx. 100–150 ml pasta water
fresh basil or parsley

How to make it

1. Prepare the vegetables: Preheat the oven to 200 °C top/bottom heat. Wash, core and cut the Hokkaido pumpkin into small cubes. Roughly chop the onions, peel the garlic, and halve the cherry tomatoes.

2. Roast in the oven: Place the pumpkin, onions, garlic, and tomatoes in a casserole dish. Mix with 2 tbsp. olive oil, paprika powder, salt, and pepper. Place the feta in the middle and roast everything for approx. 25–30 minutes, until the pumpkin is soft and lightly caramelized.

3. Roast the chickpeas until crispy: Mix the well-drained chickpeas with 1 tbsp. olive oil and a little paprika powder. Spread them out on a separate baking tray and roast alongside the rest for the final 15–20 minutes, until they are lightly crispy.

4. Cook the pasta: Meanwhile, cook the pasta in salted water until al dente. Before draining, reserve approx. 150 ml of pasta water.

5. Prepare the golden pumpkin sauce: Purée the roasted vegetables together with the feta, lemon juice, and a little pasta water until a wonderfully creamy sauce forms. Let it cool briefly, then stir in jamu:MAGIC. If needed, add more pasta water and season to taste with salt and pepper.

6. Plate and enjoy: Mix the pasta with the golden pumpkin sauce. Plate in deep bowls and garnish generously with crispy chickpeas and fresh basil or parsley.