Summary

Ingredients

• 400 g Hokkaido pumpkin (se), approx.
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon mustard seeds, yellow
• 4 tablespoon olive oil
• 400 g minced meat, mixed
• 1 tablespoon curry powder
• 1 can tomatoes, chunky, 400 g each
• 250 ml orange juice
• some salt and pepper, black, from the mill
• 400 g macaroni
• 5 stalks basil
• 50 g parmesan, rated

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Instructions

1. Clean the pumpkin, rinse and cut into 1 cm cubes. Peel the onion and the clove of garlic. Finely dice the onion and finely chop the garlic clove. Crush the mustard seeds in a mortar.
2. Heat the olive oil in a large pan and fry the pumpkin cubes vigorously for about 3 minutes while turning. Then remove the pumpkin pieces and fry the minced meat in the frying fat for about 5 minutes, stirring occasionally. Add the onion cubes and the chopped garlic and fry briefly. Then add the mustard seeds, the curry powder, the chunky tomatoes together with the juice, the pumpkin cubes and the orange juice, season with a little salt and a few turns of black pepper from the mill and let it simmer over a low to medium heat for about 15 minutes.
3. Break through the macaroni once or twice and cook in boiling, lightly salted water until al dente. Rinse the basil, shake dry, pluck the leaves from the stems and cut into fine strips. When the macaroni are cooked or firm to the bite, drain them, drain them and return them to the pot. Add the sauce and mix both well together.
4. Spread the pasta with sauce on plates and sprinkle with the basil strips and a few parmesan slices.