Oven-baked Hokkaido pumpkin noodles

Ingredients for 4 servings:

• 200 g spinach, fresh
• 30 g pine nuts
• 800 g Hokkaido pumpkin(s)
• 1 onion(s)
• 2 garlic cloves
• 300 g pasta variata
• 1 tsp salt
• 2 tbsp olive oil
• 200 ml vegetable stock
• 300 ml soy cream (Soy Cream Cuisine)
• 1 pinch(s) pepper, green, freshly ground
• 2 tsp sweet paprika powder
• 40 g cheese substitute for Parmesan
• 200 g cheese substitute for grated cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Wash the spinach. Peel the garlic and onions and dice them. Roast the pine nuts in a dry pan until golden brown. Halve the pumpkin, remove the seeds, and dice them. Cook the pasta and 2/3 of the pumpkin in boiling salted water for about 10 minutes. Heat the oil in a pot. Sauté the onions, garlic, and remaining pumpkin cubes for 4 minutes, stirring occasionally. Add the spinach. After another 2 minutes, add the stock and cream. Season with salt, pepper, and Hungarian paprika. Bring everything to a boil, then simmer covered for another 10 minutes over low heat. Drain the pasta and pumpkin, rinse with cold water, and return it to the pot. Finely grate the Parmesan and cheese substitute. Remove the pumpkin sauce from the heat and puree finely. Season again to taste. Mix the sauce and pine nuts with the pasta. Preheat oven to 180°C fan/convection oven. Transfer everything to a baking dish, sprinkle with the cheese substitute, and bake in the oven for another 12 minutes, until golden brown. Season to taste, arrange, and serve.