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Whole wheat spaghetti with vegan pumpkin sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 m.-large Hokkaido pumpkin(s)
  • 1 onion(s)
  • 2 garlic cloves
  • Rapeseed oil or olive oil
  • salt and pepper
  • chili
  • Herbs, Italian

Instructions

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

Wash the pumpkin, halve it, scoop it out, and then cut it into small cubes. Dice the onion and garlic. Sauté the onion, then the garlic and pumpkin in oil. Add a little water and cook until the pumpkin is soft. Meanwhile, cook the spaghetti in salted water. Season the vegetables with salt, pepper, chili, and Italian herbs, along with a generous splash of olive oil. Then add the drained spaghetti and mix everything well again.

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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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