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Pasta with pumpkin sauce and walnuts

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 600 g pumpkin flesh
  • 100 ml vegetable stock
  • 400 g fusilli
  • 80 g walnut kernels
  • 20 g Parmesan
  • 2 tbsp sour cream
  • salt and pepper
  • nutmeg
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and finely dice the onion and garlic. Peel, deseed, and dice the pumpkin. Finely chop the walnuts, toast them in a pan without oil, and set aside. Heat the oil in a pan and sauté the onions and garlic until translucent. Add the pumpkin, sauté for 2 minutes, and deglaze with the broth. Season with salt, pepper, and nutmeg and cook for about 15 minutes. Cook the pasta according to the package instructions. Add the sour cream to the pumpkin and mash everything finely. Drain the pasta and mix. Divide the pasta among 4 plates and sprinkle with walnuts and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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