Taglierini with pumpkin sauce

Ingredients for 4 servings:

• 2 shallots, chopped
• 400 g pumpkin flesh, diced (approx. 2 x 2 cm); also frozen
• 40 g butter
• 3 tomatoes, peeled, in pieces and pitted
• salt and pepper
• chili powder
• 100 ml vegetable stock
• 1 tbsp tomato paste
• 40 g cheese, grated, e.g. Sbrinz or Parmesan – rather fresh
• 400 g pasta (taglierini)
• some butter
• Fat for frying or rapeseed oil
• 1 bunch of parsley
• 2 tbsp pumpkin seeds
• 2 garlic cloves, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Very tasty and vegetarian pasta variation

First, I prepare the sauce. Sauté the onions and garlic in cooking fat (or rapeseed oil). Add the pumpkin and sauté for 1-2 minutes. Add the tomato paste and sauté for another 1-2 minutes. Deglaze the pan with stock (or white wine first, then the stock). Add the tomatoes and simmer for about 20 minutes. Season to taste with parsley, salt, pepper, and chili; use fresh chili if desired. While the sauce is simmering, prepare the taglierini. Cook in salted water until al dente, according to the instructions on the package, then drain. Drizzle with a little butter and toss to coat. To garnish, toast the pumpkin seeds (about 3 minutes in rapeseed oil). Sprinkle with grated cheese and torn parsley.