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Pasta with pumpkin sauce

updated

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Ingredients for 4 servings:

  • 1 small Hokkaido pumpkin(s)
  • 500g pasta
  • 2 small onions
  • 2 garlic cloves
  • 400 ml vegetable stock
  • 200 g cream cheese
  • salt and pepper
  • e.g. chili powder
  • some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

Halve the Hokkaido pumpkin, clean it, and cut it into small cubes. Alternatively, place the pumpkin in the oven for a while to soften it a bit. Chop the onions and garlic and sauté them in oil in a large pan. Add the pumpkin cubes. Meanwhile, cook the pasta al dente according to the package instructions. Add the vegetable stock to the pumpkin. Simmer for about 10 minutes, until the pumpkin is soft. It can still have a bit of a bite. Stir in the cream cheese well. Allow the sauce to become creamy and season to taste. Finally, add the cooked pasta and mix well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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