Pumpkin pasta with roasted pine nuts and Gouda

Ingredients for 2 servings:

• 250 g Hokkaido pumpkin(s)
• ½ m.-sized onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 100 g cream
• 2 tbsp olive oil for frying
• 2 tbsp pine nuts
• 250 g wholemeal pasta or spelt pasta
• 100 g grated cheese (e.g. Gouda or Parmesan)
• some salt and pepper
• ½ tsp paprika powder
• 1 pinch(s) spice mix (pumpkin spice)
• 1 pinch of nutmeg
• ½ tsp turmeric

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian, optionally lactose-free

Deseed the pumpkin and cut into small pieces. Boil in a pot of lightly salted water for about 15 minutes, until tender. Reserve the pumpkin water, puree the pumpkin, and set aside. Cook the pasta in the pumpkin water until tender, drain, and set aside. While the pasta is cooking, finely chop the onion, garlic, and chili pepper. Heat the olive oil in a pan and sauté the onions until translucent. Add the garlic and chili pepper and fry briefly until fragrant. Add the cream to the pan and bring to a boil. Add the pumpkin puree and mix everything well. Season with salt, pepper, paprika, pumpkin spice, nutmeg, and turmeric. Season the sauce well and adjust the seasoning if necessary. Mix the grated cheese into the pumpkin sauce until it melts and the sauce reaches a creamy consistency. In a separate pan, toast the pine nuts without fat until golden brown. Add the pasta to the pumpkin sauce and mix everything well. Arrange on plates, sprinkle with toasted pine nuts, and serve immediately. Tip: Add a few cherry tomatoes or tomato paste to the sauce, if desired.