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Pumpkin vegetables with noodles

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Ingredients for 4 servings:

  • 1 kg pumpkin(s) (squash or pumpkin)
  • 1 clove(s) garlic
  • 1 onion(s)
  • 50 g butter
  • 1 bunch of basil
  • 1 pinch of cayenne pepper
  • 1 lemon(s) (juice)
  • 60 g cheese (grated Emmental or mountain cheese)
  • 400 g pasta (short whole wheat pasta)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the pumpkin. If using a garden pumpkin, scrape out the soft insides and seeds. Cut the pumpkin flesh into small cubes. Peel and chop the garlic clove and onion. Melt the butter in a large, deep, lidded pan and fry the onion and garlic until golden brown. Add the pumpkin cubes and sauté over medium heat for 10-15 minutes, until slightly tender. Meanwhile, cook the pasta in plenty of salted water until al dente. Finely chop the basil. Season the vegetables with salt and cayenne pepper, then add the lemon juice and basil. Return the drained pasta to the saucepan and mix thoroughly with the pumpkin and cheese.

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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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