Lizza Pasta with Pumpkin Pesto

  • Ingredients for 4 portions
  • For pasta and vegetables
  • 250 g Lizza Low Carb Pasta
  • 3 spring onions
  • Handful of fresh spinach
  • 1 tsp of oil
  • Handful of pumpkin seeds
  • For the pesto:
  • 1 small Hokkaido pumpkin
  • 1 small onion
  • 1 walnut-sized piece of ginger
  • 30 g sunflower seeds
  • 3 tsp vinegar
  • 30 ml olive oil
  • Handful of fresh parsley
  • Handful of fresh sage
  • Salt pepper
  • Nutmeg, sweet paprika
  • pinch of freshly ground black pepper

To the pasta


  1. For the pesto, wash the pumpkin, cut in half, remove the seeds, cut into slices and cook in the oven at 200 ° C (top / bottom heat) for about 25 minutes until soft.
  2. Chop the onion with the ginger and sunflower seeds in a blender. Add the soft pumpkin pieces, vinegar and oil and mix until creamy. Season to taste with herbs and spices.
  3. Simmer the Lizza pasta in a large pot with salted water for 7 minutes and then rinse with cold water. Drain in a colander.
  4. In the meantime, stir fry the spring onions and spinach in 1 tsp oil.
  5. Serve lizza pasta with pumpkin pesto, spinach and spring onions and garnish with pumpkin seeds.
  6. Enjoy your meal!
Ingredients for Lizza Pasta with Pumpkin Pesto