John Myers
Ingredients for 2 servings:
- 1 onion(s)
- 2 small garlic cloves
- 400 g pumpkin(s)
- 1 cup of red lentils (coffee cup)
- 100 g dry white wine
- 100 g cream
- 160 g tagliatelle pasta
- Salt
- 1 tsp curry powder
- 1 tsp thyme
- 1 bunch of parsley
- Sunflower oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
vegetarian
Cook the lentils in three times the amount of water until tender. Peel and finely chop the onion. Crush the garlic. Dice the pumpkin, about 2 cm in size. Sauté the onion and garlic in a little sunflower oil until translucent. Sauté the pumpkin cubes. Deglaze with white wine. Cover and simmer. Season with salt, thyme, and curry powder. Meanwhile, cook the tagliatelle pasta according to the instructions. Add the cooked lentils to the pumpkin cubes. Add the cream. Continue simmering until the pasta is tender. If the liquid has reduced too much, add a little water. Finally, season to taste, and add chopped parsley to the finished vegetable sauce. Serve the tagliatelle pasta on plates with the sauce.
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