Pumpkin pasta

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s)
• 2 bell peppers, red
• 1 garlic bulb(s)
• 1 large onion(s)
• 1 can coconut milk
• salt and pepper
• Sugar
• Cayenne pepper or chili flakes
• 500 g pasta, of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simply

Deseed the pumpkin and roughly chop it. Do the same with the bell peppers. Peel the onion and roughly chop it. De-head the garlic bulb – just cut off the top and remove some of the loose skin – and place it whole with the vegetables on a baking sheet lined with parchment paper. Brush it with a little oil and season lightly with salt and pepper. Then place the sheet in the oven at approximately 180–200°C for 40–45 minutes. Five minutes before the end of the oven time, bring the pasta water to a boil. When the vegetables are ready, add everything to the blender. Before pureeing, remove the skin from the garlic. This should now come together easily with gentle pressure and add it to the blender. Pour in the coconut milk and puree everything. Season to taste and adjust seasoning as desired. In the meantime, cook the pasta according to the package instructions, setting aside some of the pasta water while cooking. Then, pour the finished pumpkin puree into a pan over medium heat and add pasta water to the desired consistency. Finally, add the pasta to the pan and mix everything well.