1. 1

   Step 1

   Mix 250 g wheat flour and 0.66 tsp salt in a bowl.

2. 2

   Step 2

   Add 200 g pumpkin purée to the flour and knead into a smooth dough. Add a little water or flour if necessary.

3. 3

   Step 3

   Let the dough rest covered in the refrigerator for 15 minutes.

   Timer 15 min
4. 4

   Step 4

   Bring a large pot of salted water to a boil.

5. 5

   Step 5

   Flatten the dough and use kitchen scissors to cut approx. 2-3 cm pieces directly into the boiling water.

6. 6

   Step 6

   Cook the pasta over medium to high heat until they float to the surface.

7. 7

   Step 7

   Meanwhile, finely dice 1 onion and chop 2 garlic cloves.

8. 8

   Step 8

   Heat 2 tbsp olive oil in a large pan and sauté the diced onion for 2-3 minutes.

   Timer 3 min
9. 9

   Step 9

   Add the chopped garlic and sauté for 30 seconds.

   Timer 1 min
10. 10

    Step 10

    Add 120 g fresh baby spinach to the pan and sauté until wilted.

11. 11

    Step 11

    Season the vegetables with salt and pepper to taste.

12. 12

    Step 12

    Drain the cooked pasta, add to the spinach in the pan, and toss everything together.

13. 13

    Step 13

    Garnish the dish with 80 g crumbled vegan feta, fresh parsley, and chili flakes, and serve.

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