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Pumpkin and tomato sauce for pasta

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Ingredients for 4 servings:

  • 1 small Hokkaido pumpkin(s)
  • 6 vine tomatoes
  • 1 onion(s)
  • 2 tbsp tomato paste
  • 50 ml tomato ketchup
  • 1 corner(s) of processed cheese
  • vegetable broth
  • Salt
  • pepper
  • Cayenne pepper
  • Paprika powder
  • n. B. herbs
  • Parmesan

Instructions

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

vegetarian and delicious

Wash the Hokkaido mushrooms and cut them into small pieces, then chop the onions and fry them both in a pan with a little oil. Then wash the tomatoes thoroughly, cut them into pieces, add them to the pumpkin, and cook them briefly. Cover everything with just enough vegetable stock to cover everything. Then gradually add the remaining ingredients. Season to taste. Cook the sauce until it becomes creamy and the pumpkin has softened and broken down a bit. If desired, add Parmesan cheese when serving. Any type of pasta goes well with this sauce.

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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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