Pumpkin curry penne

Ingredients for 4 servings:

• 500 g pumpkin flesh
• 50 g onion(s)
• salt and pepper
• 3 tbsp olive oil, or other vegetable oil
• 2 tsp curry
• 1 shot of vinegar
• 600 g penne or other pasta
• 125 g sour cream
• 1 tsp flour
• 100 ml cream
• 4 tbsp Parmesan
• 1 handful of basil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

simple and vegetarian

For the pumpkin curry penne, cut the pumpkin flesh into strips, place in a bowl, season with salt, and let stand for a while. Meanwhile, very slowly sauté the diced onion in hot oil in a pan until lightly browned. Stir in the curry, deglaze with a generous splash of vinegar, and add the well-squeezed pumpkin. Season with salt and pepper, cover, and simmer the pumpkin for 20–45 minutes, depending on the type, over a moderate heat until soft. Stir occasionally to prevent sticking, and add a little water if necessary. (The vegetables should not become too dry.) Meanwhile, cook the pasta according to the instructions in plenty of salted water until al dente, drain, and briefly refresh with cold water. Then mix the sour cream with the flour until smooth and stir into the soft-cooked pumpkin. Add more cream, if desired, and let it simmer briefly. Add the drained penne and stir everything gently. Season with salt, pepper, and curry. Serve the pumpkin curry penne on warmed plates and sprinkle with freshly grated Parmesan cheese. Garnish with basil. A delicious pumpkin curry penne recipe! You can, of course, also make this recipe with other types of pasta.