:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/-D6Wv3DX2LBdtP-tOj_S/a60d03a6e5ab4c1ad1cd37268696c2.png "Vegetarian pumpkin pasta")
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Vegetarian pumpkin pasta
Autumn always means pumpkin time for me! I love to create delicious dishes from the juicy flesh. In my pumpkin time, the creation of this pasta was the highlight. Today I'm showing you my favorite recipe that I've made countless times: Pumpkin Pasta .
Ingredients
- 500 g Pasta (fussili or penne are particularly suitable)
- 1 medium size Hokkaido pumpkin
- 3 Tablespoon olive oil
- 300 g Creme fraiche or cream
- salt and pepper
- nutmeg
- 1 Handful parmesan
- 2 cloves of garlic
- 1 Handful fresh oregano
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Directions
For the pumpkin pasta recipe, first wash the pumpkin, cut in half and remove the seeds. I like to use Hokkaido pumpkins because they have an edible skin and you do not have to peel them.
Cut the pumpkin into small cubes. Here you can vary, depending on whether you like more \Biss\ in the pasta or if it should be more creamy.
Cook pasta according to package directions.
While the pasta is cooking, sauté squash cubes in a large pan with olive oil and crushed garlic. Once the pumpkin is soft (after about 10 minutes), add cream or creme fraiche and sage.
Season with salt, pepper and freshly grated nutmeg. I always like to add a touch more nutmeg, it rounds out the flavor of the pumpkin pasta.
Add the drained pasta to the pan and mix everything well. If you like it extra creamy, you can add some of the pasta water. This works wonders!
Sprinkle with parmesan and oregano and serve immediately. A delicious vegetarian autumn recipe !
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