Homemade Linguine with Pumpkin Bolognese, Spinach, Arugula and Parmesan

Everyone knows the Italian classic spaghetti bolognese. But when autumn arrives, it is time for pumpkin to shine. This pumpkin bolognese combines Hokkaido pumpkin, carrot, celery and fresh spinach for a hearty yet light sauce. Red wine and bay leaf add depth and aroma, while homemade linguine, arugula and Parmesan make it a perfect dish for flexitarians and vegetarians who love seasonal cooking.

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Ingredients for homemade linguine with pumpkin bolognese

(serves 2)

For the linguine

• 200 g flour (Type 405 or pasta flour)

• 2 eggs

• 1 tbsp olive oil

• A pinch of salt

For the pumpkin bolognese

• 300 g Hokkaido pumpkin

• 1 small carrot

• 1 small piece of celery root (about 80 g)

• 1 small onion

• 1 clove garlic1

• handful fresh spinach

• 1 tbsp tomato paste

• 100 ml red wine

• 150 ml vegetable broth

• 1 bay leaf

• 1 tbsp olive oilSalt, pepper, nutmeg

• Optional chili flakes

To serve

• Fresh arugula

• Freshly grated Parmesan or vegan cheese alternative

Preparation for homemade linguine with pumpkin bolognese

1. First, place the flour on your work surface, make a well and add the eggs and olive oil. Mix with a fork, knead into a smooth dough and let rest for about 30 minutes.

   
   

2. Meanwhile, wash and dice the pumpkin. Finely chop the carrot, celery, onion and garlic. Heat olive oil in a pan, sauté the vegetables until lightly browned, then add the pumpkin and roast briefly.

   
   

3. Add tomato paste and let it caramelize slightly. Deglaze with red wine, add the bay leaf and pour in the vegetable broth. Simmer for about 15 minutes until the pumpkin is tender.

   
   

4. Stir in the fresh spinach and let it wilt. Season with salt, pepper, nutmeg and a touch of chili.

   
   

5. Roll out the pasta dough and cut into linguine. Cook in salted water for 2 to 3 minutes until al dente, then toss directly in the sauce.

   
   

6. Serve with fresh arugula and Parmesan and enjoy a comforting autumn meal.

Resumé

Homemade linguine with pumpkin bolognese, spinach, red wine and bay leaf is a flavorful and colorful vegetarian dish. Fresh, seasonal and perfect for cozy evenings.

Get inspired by food for flexitarians

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The tools for this recipe

Homemade dough needs two things: a clean work surface and even portions. That’s exactly what these two are made for:

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and filling.

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FAQ

How does the pumpkin bolognese get so hearty without meat?

Hokkaido pumpkin, carrot and celery build the depth, while red wine and bay leaf add warmth and aroma. Together they give the sauce the full, savoury character of a classic bolognese – no meat needed.

Which pumpkin works best?

Hokkaido is ideal – no peeling required and a sweet, nutty flavour that pairs well with tomato. Butternut works too, though it's milder.

Can I make it vegan?

Yes – leave out the Parmesan or use a vegan hard cheese, and choose a vegan red wine. The sauce is then fully plant-based.