Pumpkin and tomato pasta bake

Ingredients for 1 servings:

• ½ pumpkin(s), e.g. B. Hokkaido
• 1 stalk(s) spring onion(s)
• ½ small can of tomatoes, chopped
• 1 tsp rapeseed oil
• 45 g whole wheat pasta
• 3 tbsp, heaped Parmesan, grated
• chili powder
• salt and pepper
• ½ tsp vegetable stock powder
• Oil for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, cook the pasta in salted water. In the meantime, wash the pumpkin and cut it into equal-sized/small cubes. Roast it in a little oil with the finely chopped spring onions in a pan, then fry with the spices and half a teaspoon of stock powder on a low heat for about 3 minutes. After about 2 minutes, add half a can of tomatoes and simmer for about 1 minute (so a total of 3 minutes), adding a little water if necessary. Then remove the pan from the heat. Grease a small baking dish with a little oil—mainly the bottom and a little around the bottom edge. Now cover the cooked and drained pasta in a thin layer on the bottom of the baking dish. Then add a layer of the pumpkin and tomato mixture and sprinkle with some Parmesan, then alternate the pasta and some Parmesan again. The top layer is the vegetable layer and use a little Parmesan, but not all of it; you’ll need it later. Place the dish in the preheated oven and bake on the middle rack at 200°C (top/bottom heat) for about 30 minutes. Sprinkle the remaining Parmesan cheese over the top just before the end of the cooking time and then bake everything in the oven for about another 5 minutes. Serve with a light cucumber salad.