Pasta with chard stalks and pumpkin wedges

Ingredients for 2 servings:

• 180 g pasta
• 350 g Hokkaido pumpkin(s), small
• 400 g chard stalk(s)
• 2 tbsp cream cheese
• 20 g Parmesan, freshly grated
• 200 ml cream
• ¼ bunch chives
• ½ tsp vegetable stock powder
• 1 tsp brown sugar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian and filling

Cook the pasta according to the package instructions until al dente. Remove the leaves from the chard with a single cut and reserve. Wash the stems and cut them into coarse strips. Wash the pumpkin, remove the seeds, and cut them into wedges. Add a little oil, e.g., olive oil, to two pans and fry the pumpkin wedges in one until they begin to brown. Add the chopped chard stems to the other pan and simmer with the lid on for about 10 minutes. Remove the lid and fry the vegetables briefly. Season the hot pumpkin wedges with salt and pepper and sprinkle with the brown sugar. Season the chard with salt and pepper. Keep both warm. Place a small saucepan on the stove for the sauce. Heat the cream cheese and cream. Add the chives and vegetable stock powder and mix with a whisk. Add the grated Parmesan cheese and stir to combine. Season with salt and pepper to taste. Arrange the pumpkin wedges, chard stems, and pasta side by side on a plate and drizzle with the sauce, if desired. Season with freshly ground pepper, if desired.