Pumpkin noodles

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• salt water
• 500 g pumpkin flesh
• 50 g pumpkin seeds
• 100 g bacon cubes
• 2 cups sour cream
• 2 stalk(s) spring onion(s)
• salt and pepper
• Caraway seeds
• Paprika powder, hot
• Parmesan, grated for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

fast and low in calories

Cook the pasta in salted water until al dente. Toast the pumpkin seeds in a pan with butter, season with salt, and set aside. Finely grate the pumpkin, ideally into thin strips. Sauté the bacon and spring onions in olive oil. Add the pumpkin flesh after about 15-30 seconds and sauté. After about 5-8 minutes, mix with the pasta, seeds, and sour cream, and season. Be careful with the salt, as the bacon and seeds are already salty. It’s even more delicious with Parmesan cheese. For some, a cup of sour cream is enough for 500g of tagliatelle, depending on how creamy and low-calorie you want it. If someone wants to eat it for two days, then definitely use two cups, otherwise it will be too dry the next day. If you have wild garlic oil, you can use that instead of olive oil; it gives the whole thing a special touch.