John Myers
Contents
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Ingredients
- 2 Fresh shallots
- 1 Clove of garlic
- 1 Handful Walnut fresh
- Sage fresh
- Butter
- 350 g Hokkaido pumpkin meat
- 500 g Pasta
- 500 g Oil
- 200 ml Riesling dry
- 200 ml Cream
- 800 ml Vegetable broth
- 800 ml Salt
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- Freshly grated nutmeg
- Telly cherry pepper
- 150 g Blue cheese
Instructions
- Peel shallots and pumpkin. Dice shallots and finely grate the garlic. Wash the ointment, shake it out and cut roughly. Roughly chop the walnuts. Coarsely grate the pumpkin flesh. Remove the rind from the cheese and roughly dice the cheese.
- Then heat the butter in the saucepan and first fry the sage, remove it and set it aside. Then roast walnuts in the rest of the butter, remove and set aside.
- Now add a little more oil to the saucepan and fry the shallots, then stir in the pumpkin and pasta. Then deglaze with white wine, cream and vegetable stock. Add a little salt and mix everything well! Put the lid on and cook for about 10-15 minutes, until the noodles have soaked up the liquid.
- Then add cambozola and melt. Season to taste with seasoned salt, garlic pepper, pepper and nutmeg. Fold in the nuts. Then spread the pasta on plates and sprinkle with fried sage! Serve!
- This pasta is creamy, nutty, crispy, aromatic, vegetarian, a little bit of everything! My friend doesn't like pumpkin, but now he tasted it too! 🙂
My seasoning salt:
- My seasoning salt
My garlic pepper:
- Garlic and pepper all-rounder; o)
Nutrition
Serving: 100gCalories: 101kcalCarbohydrates: 7.9gProtein: 3.1gFat: 5.7g
