Spaghetti with pumpkin and pepper ragout

Ingredients for 4 servings:

• 3 tomatoes (alternatively, chopped tomatoes from a can)
• 450 g pumpkin flesh
• 2 bell peppers, green
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp flour
• 200 ml water
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tbsp chives, chopped
• 100 g ham, cooked
• 150 g whipped cream
• salt and pepper
• 500g spaghetti

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the stems from the tomatoes, blanch them, skin them, and cut into small cubes. Similarly, dice the pumpkin flesh, bell peppers, and ham. Bring salted water to a boil for the spaghetti and cook the spaghetti until al dente. Meanwhile, sauté the finely chopped garlic in olive oil, add the pumpkin and bell pepper cubes, and dust with the flour. Stir and pour in the water. Simmer for about 5 minutes. Briefly stir the herbs, tomato cubes, and diced ham into the vegetables. Add the cream and season with salt and pepper. Drain the spaghetti well and mix it into the vegetable ragout.