John Myers
Ingredients for 4 servings:
- 500 g Hokkaido pumpkin(s)
- 200 g zucchini in small cubes
- 600 g cocktail tomatoes, quartered
- 1 bunch of spring onions, cut into large rings
- 1 onion(s), chopped
- 2 clove(s) garlic, chopped
- ½ tsp cinnamon powder
- 150 ml vegetable stock
- 1 handful of basil leaves, cut into fine strips
- 80 g Parmesan, grated
- 400g spaghetti
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Halve and quarter the pumpkin, scoop out the seeds with a spoon, and cut into 1-2 cm cubes. Heat the oil in a large frying pan or roasting tin and fry the onions and garlic over low heat. Add the pumpkin, zucchini, spring onions, and tomatoes and fry for about 3 minutes, stirring constantly. Dust with cinnamon and pour in the stock. Cover and simmer the vegetables for 10 minutes. Season with salt and pepper, and stir in the basil. Cook the spaghetti in plenty of salted water and drain well. Serve in deep plates with the sauce and sprinkle with plenty of Parmesan cheese. Tip: If you like, you can also toss the spaghetti in the pan with the sauce and then serve. I prefer the former.
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