Pasta with pumpkin and coconut milk sauce

Ingredients for 2 servings:

• 250 g spaghetti or tagliatelle pasta
• ½ small pumpkin(s), e.g. Hokkaido
• 1 bell pepper(s), red
• 40 g walnuts
• 4 spring onions
• 1 garlic clove(s)
• 1 piece(s) ginger, walnut-sized
• 300 ml coconut milk
• 100 ml vegetable stock
• salt and pepper
• Coriander powder
• curry powder
• Paprika powder, sweet
• 1 shot of white wine, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Bring a pot of water to a boil, add a little salt, and cook the pasta al dente according to the package instructions. Meanwhile, peel and finely chop the garlic and ginger. Cut the spring onion into 1 cm rings, separating the green and white parts. Cut the pumpkin into 1 cm cubes and the bell pepper into thin strips. Roughly chop the walnuts. Heat a little oil in a small pot and fry the garlic, ginger, nuts, and the white parts of the spring onions. Add the pumpkin cubes and fry them all over, deglaze with the vegetable stock and coconut milk, and simmer covered for about 15 minutes. Optionally, add a dash of white wine for flavor. After 5 minutes, stir in the green parts of the spring onion and the bell pepper strips and simmer until cooked through. Finally, season well with coriander, curry, paprika, salt, and pepper, and serve with the pasta. This recipe can be modified. For those who like a bit of meat, simply fry some chicken strips. Or, for fish lovers, the sauce would also be great with smoked salmon strips.