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Macaroni with pumpkin and tomato sauce

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Ingredients for 2 servings:

  • 220 g Hokkaido pumpkin(s)
  • 200 g tomatoes
  • ½ bunch of leeks
  • 1 clove(s) garlic
  • 60 g spinach
  • 200 g macaroni
  • 1 tbsp coconut oil
  • ¼ pot basil
  • salt and pepper
  • Cayenne pepper
  • Cumin
  • chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and chop the pumpkin and tomatoes. Trim and slice the leek. Peel and chop the garlic. Cook the macaroni in salted water according to the package instructions. Sauté the pumpkin in hot oil for 4 minutes. Briefly fry the garlic, leek, and tomatoes. Season with salt, pepper, cayenne pepper, cumin, and some chili flakes, if desired. Chop the basil and add it. Skim off 100 ml of the pasta water, add it to the vegetables, and simmer briefly. Drain the pasta and add it to the vegetables. Parmesan cheese goes perfectly with this.

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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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