Spaghetti with pumpkin and spinach

Ingredients for 2 servings:

• 300g spaghetti
• 1 small Hokkaido pumpkin(s)
• 1 m.-sized onion(s)
• 100 g bacon, diced
• 100 g leaf spinach
• 100 ml vegetable stock
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 bunch thyme, fresh
• 1 tbsp oil
• 150 g Parmesan, sliced
• salt and pepper
• n. B. Thyme, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the onion, then sauté with the bacon in cooking oil until translucent. For a vegetarian version, simply omit the bacon. Wash the Hokkaido lettuce, separate it, remove the seeds, and dice it into bite-sized pieces. Add it to the onions and sauté with the thyme. Pour in the vegetable stock, add the leaf spinach and crème fraîche, and simmer covered for 5-10 minutes. Remove the bunch of thyme, then season generously with salt, pepper, and dried thyme. Cook the pasta until al dente, drain well, and add to the pumpkin. Stir, cover, and cook for another 2 minutes until al dente. Serve on deep pasta plates and garnish generously with shaved Parmesan. Variations: I always use dried, shredded thyme for seasoning. I also leave this in with the vegetables, of course. I’ve also tried this pasta with frozen leaf spinach. It should just thaw a little beforehand.