John Myers
Ingredients for 4 servings:
- 1 Hokkaido pumpkin (se) (approx. 700 g)
- 2 cloves garlic
- 4 tbsp olive oil
- 750 ml vegetable stock
- 400g spaghetti
- 100g Gorgonzola
- 100 g whipped cream
- some salt and pepper, black, from the mill
- 1 bunch of basil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
vegetarian
Clean and rinse the Hokkaido pumpkin, and cut into approximately 1 cm cubes. Peel and finely chop the garlic. Heat the olive oil in a large pot and sauté the garlic. Then add the pumpkin cubes and sauté for about 1 to 2 minutes. Then pour in the vegetable stock and bring to a boil. Break the spaghetti in half and add it. Cover and cook for about 8 minutes. Crumble the Gorgonzola and add it to the pumpkin spaghetti along with the cream, stirring gently. Cover and simmer for about another 2 minutes. Season with salt and a few grinds of freshly ground black pepper. Rinse the basil, shake dry, and roughly chop the leaves—reserving a few for garnish—and add them to the pumpkin spaghetti. Serve on plates and garnish with the remaining basil leaves.
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