Creamy pumpkin pasta with burrata

Ingredients for 2 servings:

• 400 g Rigatoni (Mezzi Rigatoni)
• 1 small Hokkaido pumpkin(s)
• 2 onions, red
• 2 garlic cloves
• 200 ml cream
• olive oil
• salt and pepper
• oregano
• chili powder
• e.g. Burrata
• e.g. chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Wash the pumpkin, halve it, remove the seeds, and cut it into pieces. Peel the onions and garlic, and chop the onions. Spread the pumpkin, onions, and garlic on a baking tray lined with baking paper, drizzle with olive oil, season with salt, pepper, chili, and oregano, and bake in the oven at 220°C (top/bottom heat) for about 30 minutes. In the meantime, cook the pasta al dente. When the pumpkin is soft, remove everything from the tray and puree it with the cream and a little pasta water to form a creamy sauce. Season with salt, pepper, chili, and oregano. Toss the pasta with the sauce. Arrange the pasta on plates, top with burrata, sprinkle with chili flakes, and serve.