Fine potato noodle pan with pumpkin

Ingredients for 4 servings:

• 1 pack of HENGLEIN fine potato noodles
• 600 g Hokkaido pumpkin(s)
• 300 g mushrooms
• 50 g crème fraîche
• olive oil
• butter
• Salt and pepper, freshly ground
• Paprika powder
• a few stalks of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Schupfnudeln with pumpkin and mushrooms, you will love it!

Halve the pumpkin, remove the seeds, cut in half again, and cut into wedges. Halve the mushrooms. Heat 3 tablespoons of oil in a large pan and fry the pumpkin wedges for about 7-8 minutes over medium heat. Now add the mushrooms to the pan. Remove the pumpkin wedges and mushrooms from the pan after another 5 minutes and keep warm. Add 1 teaspoon of butter and HENGLEIN Schupfnudeln to the pan and fry for about 5 minutes. In a small bowl, season the crème fraîche with salt, pepper, and paprika, stir to combine, and then add the pasta to the pan. Mix the vegetables back into the pasta and let it simmer for another 5 minutes over medium heat. Pluck the parsley leaves from the stems, chop them up a bit, and sprinkle about 1 teaspoon over the dish.