Pasta with roasted pumpkin, bacon and spring onions

Ingredients for 4 servings:

• 600 g pumpkin flesh (Hokkaido)
• 2 spring onions (young onions)
• 125 g bacon
• 8 sage leaves
• 2 garlic cloves
• 400 g pasta, e.g. penne
• 2 tbsp olive oil
• 200 ml cream
• 100 ml vegetable broth (vegetable soup)
• 1 tbsp lemon juice
• Salt
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

For the pasta, bring salted water to a boil in a large pot. Clean the pumpkin, cut into wide wedges, remove the seeds, and cut into 2 cm cubes. Clean the spring onions and slice them into fine rings. Finely slice the bacon and sage. Peel and finely dice the garlic. Cook the pasta according to the package instructions until al dente. Heat oil in a large pan and fry the pumpkin for 2 to 3 minutes. Add the bacon and fry for another 1 to 2 minutes. Add the spring onions and garlic and fry briefly. Add the cream, vegetable stock, and sage and simmer uncovered for 4 minutes. Season with 1 tablespoon of lemon juice, salt, and pepper. Serve the pasta on plates, pour the sauce on top, and serve.