Pumpkin meets pasta

Ingredients for 2 servings:

• ½ pumpkin(s) (e.g. butternut)
• ½ zucchini
• 100 g tomatoes, dried in oil
• 1 sprig(s) rosemary
• 100 ml cream
• 100 ml vegetable stock
• 1 small onion(s)
• 2 cloves garlic
• 200 g pasta
• salt water
• some olive oil
• salt and pepper
• 1 tsp sugar
• 1 shot of white wine, if desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with zucchini and dried tomatoes in a fine sauce

Peel and deseed the pumpkin, and cut into approximately 1.5 cm cubes. Wash the zucchini and also cut into 1.5 cm cubes. Finely chop or press the onion and garlic. Heat a little olive oil in a pan and sauté the onions, garlic, pumpkin, and zucchini for about 5 minutes. Then season with salt, pepper, and 1 teaspoon of sugar. In the meantime, cut the sun-dried tomatoes into strips and add them to the pan with the rosemary sprig. Cook for another 2-3 minutes. Then deglaze with the cream and stock, cover the pan, and simmer for 15 minutes (or a little longer if desired). At the end of the cooking time, remove the rosemary sprig and add a little more salt or pepper, if desired. Meanwhile, cook the pasta (I prefer penne) in plenty of salted water according to the package instructions until al dente and serve with the pumpkin sauce. Tip: If you like, you can also add a splash of white wine to deglaze the vegetables.