Pasta salad with pumpkin

Ingredients for 1 servings:

• 60 g pasta, e.g. wholemeal penne
• 200 g pumpkin flesh
• 2 dl vegetable broth
• 100 g yogurt (natural yogurt)
• 1 tsp oil (almond oil, nut oil or vegetable oil)
• little milk
• 1 tsp mustard
• 2 tbsp balsamic vinegar, white
• 1 tsp curry powder
• a little coriander, ground
• 1 tsp raisins or dried apricots, chopped
• e.g. salt and pepper
• 1 tbsp chives, chopped
• few onions, chopped
• e.g. pine nuts or almonds, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light food for the office

Cook the pasta in salted water until al dente. Dice the pumpkin and cook it in the broth, just like the penne, but not too soft, as it will continue to soften later as it absorbs the sauce. Let both cool briefly so the yogurt in the sauce doesn’t curdle. Mix all ingredients, from yogurt to chives, and fold in the pumpkin and penne. You can also omit the pasta; in that case, use a little more pumpkin flesh for the sauce. If pumpkin isn’t available, carrots or cauliflower will work instead. If you like, you can sprinkle toasted pine nuts or almonds over the salad. It’s also great for taking to the office, etc.