Ribbon pasta with pumpkin, chestnuts and thyme

Ingredients for 8 servings:

• 1 Hokkaido pumpkin (se), approx. 2 – 2.5 kg
• 500 g chestnuts, pre-cooked, vacuum-packed
• 2 onions
• 1 garlic clove(s)
• 7 tbsp olive oil
• 500 ml vegetable broth, hot
• 1 tbsp thyme, dried
• 200 g cream cheese with horseradish
• 200 g cream cheese with mixed pepper
• 3 tbsp horseradish
• 500 g tagliatelle or other pasta
• 1 salt and pepper
• Paprika powder
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple, few ingredients and vegetarian

Peel the pumpkin if necessary, then dice it. Peel and finely chop the onion and garlic. Halve the chestnuts if desired. Sauté the onion in hot olive oil. Once it has taken on some color, add the garlic, chestnuts, pumpkin, and thyme, and simmer covered for about 10 minutes, stirring occasionally. Then deglaze with the vegetable stock and simmer for about another 10 minutes. Once the pumpkin has just a slight bite, add the cream cheese, season with spices, and simmer for about another 5 minutes. In the meantime, cook the pasta and toss it into the finished pumpkin and chestnut pan.