Quick tagliatelle and pumpkin pan

Ingredients for 2 servings:

• 170 g tagliatelle
• 250 g Hokkaido pumpkin(s), cut into sticks
• 1 tbsp rapeseed oil
• 40 g onion(s), chopped
• 1 bell pepper(s), red, diced
• 50 g walnuts, chopped
• 1 tbsp thyme, chopped
• 150 g feta cheese, crumbled
• 100 ml cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and vegetarian

Cook the pasta in a large pot according to the package instructions until al dente. Add the pumpkin sticks for the last 3-4 minutes of cooking time. Drain the pasta and pumpkin. Meanwhile, heat the oil in a large pan and sauté the onion, bell pepper, and nuts. Stir in the thyme. Add the pasta and pumpkin sticks and mix gently. Mix half of the cheese with the cream in a large mug and stir into the pasta pan. Season everything with salt and pepper and heat through thoroughly. Serve on warmed plates and sprinkle with the remaining cheese. Also delicious with fish or meat.