John Myers
Sauce: Pumpkin Sauce with Pasta
The perfect sauce: pumpkin sauce with pasta recipe with a picture and simple step-by-step instructions.
- 0,5 piece Hokkaido pumpkin
- 1 cm Turmeric
- 200 ml Vegetable broth
- 2 tbsp Paprika pulp (Ajvar)
- 1 tsp Chilli salt
- 100 ml Cream
- Hot scrub or peel the pumpkin, then remove the seeds and cut into small pieces. Peel the turmeric and grate finely.
- Put the pumpkin, turmeric, stock and ajvar together in a saucepan and season with chilli salt.
- Bring to the boil while stirring and then simmer with the lid on over low heat for about 20-30 minutes (depending on the size of the pumpkin pieces) until the pumpkin is soft.
- Then let it cool down a bit and then puree.
- Now stir in the cream and reheat.
- In addition to the noodles, I also added pieces of chicken. For this I cut about 250g chicken breast, seasoned with salt and pepper and fried it in a pan. I put this on the sauce before serving.
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