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Pumpkin ragout with whole wheat pasta

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Ingredients for 1 servings:

  • 225 g Hokkaido pumpkin(s), diced
  • 125 g tomatoes, pureed
  • ½ shallot(s), chopped
  • 80 ml vegetable stock
  • 1 tsp oil for frying
  • 80 g whole wheat pasta
  • basil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Sauté the chopped shallot in the oil and add the diced pumpkin. Sauté briefly, then add the tomatoes and broth. Add the whole-wheat pasta to the tomato and pumpkin mixture and simmer over medium heat for about 10 minutes until tender. Cover and make sure the liquid isn’t too low, adding a little more if needed. Season with salt and pepper. Sprinkle with basil and serve.

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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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Pumpkin ragout with whole wheat pasta