Pasta with pumpkin sauce

Ingredients for 2 servings:

• 1 Hokkaido pumpkin(s)
• 1 onion(s)
• 2 garlic cloves
• Pepper, colorful
• Salt
• e.g. chili flakes
• 250 ml coconut milk or almond milk
• 1 shot of soy cream (Soy Cream Cuisine)
• 10 sage leaves
• 250g pasta
• Nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Chop the pumpkin into small pieces and simmer for about 15 minutes until soft. In the meantime, boil water for the pasta and cook the pasta according to the package instructions. While the pasta is cooking, chop or dice the garlic cloves and onion and fry them in oil. Drain the pumpkin water, rinse the pumpkin, and puree. Add the onion, garlic, and coconut or almond milk and mix. Season with spices and salt. Add a dash of soy cream, if desired. Add the cooked pasta to a pan with oil, add the pumpkin sauce, and toss over medium heat to ensure the sauce sticks to the pasta. Meanwhile, fry the sage leaves in a pan with oil. Sprinkle the sage leaves over the pasta before serving.