Spaghetti with pumpkin vegetables and seeds

Ingredients for 5 servings:

• 600 g Hokkaido pumpkin(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger
• 1 bell pepper(s)
• 3 carrots
• 8 radishes
• 1 orange(s)
• 1 tsp curry paste
• e.g. butter
• 150 ml vegetable stock
• 4 spring onions
• 150 g feta cheese
• e.g. sunflower seeds or other seeds
• 500g spaghetti
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Halve and deseed the pumpkin. Then cut the pumpkin into thin slices. Peel the onion, garlic, and ginger (approx. 1-2 cm) and dice them. Wash the bell peppers and carrots and cut them into strips or slices. Juice the orange. Sauté the diced onion with butter in a pan. Add the vegetables (pumpkin, carrots, bell peppers) along with the ginger. Add 1 teaspoon of sugar and fry. Deglaze with the orange juice. Meanwhile, stir in the vegetable stock and add it. Simmer everything for about 10 minutes and season with curry paste, salt, and pepper. Cook the pasta in salted water. It’s best to arrange the following ingredients in small bowls so everyone can sprinkle some over their pasta later: Clean the spring onions and slice them into rings. Wash the radishes and slice them thinly. Cut the feta cheese into small cubes. Toast the sunflower seeds (or other seeds, depending on your taste) in a dry pan. Serve the pasta on plates and toss with the vegetables. Sprinkle with spring onions, feta cheese, and seeds, if desired.