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Vegan Pumpkin Bolognese

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Ingredients for 4 servings:

  • 500 g Hokkaido pumpkin(s)
  • 70 g sunflower seeds
  • 2 small cans of tomatoes
  • some olive oil
  • 5 sprigs of oregano
  • 1 onion(s)
  • 3 cloves garlic
  • some salt and pepper
  • 500g spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Clean the pumpkin and grate it medium-finely. Season with salt and pepper. Sauté in batches in olive oil in a pan and set aside. Dice the onion and sauté with a little olive oil until golden brown. Finally, add the garlic and add everything to the pumpkin. Dry-roast the sunflower seeds in a pan. Let cool briefly, then roughly chop. Add to the pumpkin. Place the canned tomatoes in a bowl. Wash the oregano and add the torn leaves. Briefly puree with a hand blender. Mix the pumpkin mixture and tomato sauce well and simmer for about 20 minutes. Cook the spaghetti according to the package instructions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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