A quick and easy recipe for homemade scissor-cut pumpkin pasta made with only 3 ingredients, served with a flavorful garlic spinach and vegan feta topping! Perfect for cozy fall evenings – simple, comforting, and full of flavor. Includes helpful tips, variations, and make-ahead storage instructions.
Homemade Pasta – Quick, Easy & Delicious
Love fresh homemade vegan pasta but don’t want to spend hours kneading and rolling dough? Then this Scissor-Cut Pumpkin Pasta is for you! This easy pasta recipe comes together with just three simple ingredients and is ready in under 30 minutes – no pasta machine required.
The combination of sweet pumpkin, savory spinach, and tangy vegan feta makes this dish the ultimate comfort food – perfect for fall and winter, yet delicious all year round.
Ingredients for Scissor-Cut Noodles with Spinach
For the Pasta Dough:
For the spinach topping:
- Onion
- Garlic cloves
- Baby spinach
- Olive oil or vegan butter
- Salt & pepper
- For garnish: vegan fetaparsley, chili flakes
How to Make Scissor-Cut Pumpkin Noodles
As always, it helps to watch the recipe video and follow the step-by-step instructions below. You’ll find the full recipe with exact measurements in the recipe card at the end!
Step 1: Prepare the Pasta Dough
In a bowl, combine the flour and salt. Add the pumpkin puree and knead until smooth. If the dough feels too sticky, add a little more flour; if it’s too dry, add a splash of water. Cover and let it rest in the fridge for 15 minutes.
Step 2: Cut the pasta
Bring a large pot of salted water to a boil. Flatten the dough slightly and, using kitchen scissors, snip small pieces (about 1 inch / 2-3 cm) directly into the boiling water. The noodles are done once they float to the surface, about 6-8 minutes.
Step 3: Sauté the Spinach & Combine
Heat olive oil in a pan, add chopped onion and sauté for 2-3 minutes. Add garlic and cook briefly until fragrant. Stir in the spinach and cook until wilted. Drain the fresh pasta and toss it straight into the pan. Top with vegan fetaparsley, and red pepper flake and enjoy!
💡 Tip: Creamy Scissor Cut Pumpkin Noodles
For extra creaminess, add 100 g vegan herb cream cheese and 100 ml water to the pan before adding the pasta. Let it simmer until the cheese melts, then add the noodles and cook together for 2-3 minutes.
Storage & Make-Ahead Tips
- Store: Keep leftover scissor cut pumpkin noodles in an airtight container in the fridge for up to 3 days. Toss with a little olive oil to prevent sticking.
- Freeze: You can either freeze the raw pasta dough or the cooked noodles. For raw dough: divide into portions, wrap in plastic, and freeze for up to 2 months. Thaw before cooking. For cooked pasta: freeze in a sealed container, then reheat briefly in hot water or a skillet before serving.
- Prep Ahead: Perfect for meal prep! Make the dough the night before and refrigerate – ready to cook the next day.
Pasta Dough Variations
- Classic (no pumpkin): Replace the pumpkin purée with ½ cup (125 ml) water for a traditional pasta dough.
- Spinach pasta: Add 100 g puréed spinach and a splash of water for beautiful green noodles.
- Beet pasta: Add ½ cup (125 ml) beet juice for stunning pink scissor cut noodles with a subtle sweetness.
Serving Ideas – Delicious Sauce Pairings
❓ FAQ – Common Questions
How do I make pumpkin purée?
Simply cube Hokkaido or butternut squash, roast for about 25 minutes at 400°F (200 °C), then purée. Alternatively, steam or microwave until soft.
Can I make this recipe gluten free?
Yes! Use a gluten-free pasta flour blend and add a bit of psyllium husk powder for better texture.
Which pumpkin variety works best?
Hokkaido (red kuri squash) is perfect – no need to peel, and it’s naturally flavorful without being too watery.
How long does the cooked pasta last?
It will keep for 2-3 days in the fridge in an airtight container with a little oil.
These Scissor-Cut Pumpkin Noodles with Spinach prove that making homemade pasta doesn’t have to be complicated. With just 3 ingredients, a bit of time, and lots of love, you’ll have a dish that’s vegan, seasonal, and incredibly flavorful. Try it classic, with spinach, or beetroot and get creative in your kitchen!
🎥 Recipe Video
If you try this recipe, leave a comment and a star rating below! And if you share your homemade scissor-cut noodles on Instagram or Facebook tag me @biancazapatka and use the hashtag #biancazapatka – I love seeing your creations. Enjoy your meal! 🍽️
Scissor Cut Noodles with Pumpkin and Spinach
Author:
The easiest recipe for homemade pasta – ready in no time with just 3 ingredients.
Ingredients
Garlic Spinach
- 1 onion finely diced
- 2 garlic cloves chopped
- 4 cups (120 G) fresh baby spinach
- 2-3 tbsp olive oil or vegan butter
Instructions
Tip: Watch the recipe video and follow the step-by-step photos above!
- In a bowl, mix the flour and salt. Add the pumpkin puree and knead into a smooth dough (add a little more flour or water if needed). Cover and let rest in the fridge for 15 minutes.
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Bring a large pot of salted water to a boil. Using kitchen scissors, cut the dough directly into the boiling water into small noodles about 1 inch (2-3cm) long. Cook over medium-high heat until the noodles float to the top (about 6-8 minutes), stirring occasionally.
- Meanwhile, heat the oil in a large pan. Sauté the onion for 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the spinach and cook until wilted.
- Add the scissor noodles to the spinach and mix well. Sprinkle with vegan fetaparsley, and red pepper flakes, and serve immediately.
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Enjoy!
Notes
- For a creamy version: Before adding the noodles, stir in ½ cup vegan herb cream cheese and ⅓ cup water into the spinach. Cook until the cheese is melted, then add the scissor noodles and let them sit in the sauce for 2-3 minutes.
- You’ll find more helpful tips, storage & make ahead information as well as more serving ideas and FAQ’s in the full blog post above!
Nutritions
Serving: 1Serving | Calories: 670kcal | Carbohydrates: 111.8G | Protein: 19.8G | Fat: 16.2G | Saturated Fat: 2.2G | Sodium: 188.4mg | Potassium: 901mg | Fiber: 7.3G | Sugar: 4.7G | Vitamin A: 7204.8IU | Vitamin C: 36.2mg | Calcium: 173.5mg | Iron: 8.8mg
Nutrition is calculated automatically and should be used as estimate.
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