Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g pasta, (e.. e pasta mini lasana, any other is also possible)
- 0.5 ½ pumpkin (se), (Hokkaido or butternut)
- 2 spring onion (s)
- 1 zucchini
- 1 chilli pepper (s)
- 1 small Glass vermouth, drier, alternatively sherry or white wine
- 1 onion (s)
- 1 handful walnuts, or parmesan
- 1 tablespoon, leveled vegetable stock, instant
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin, zucchini, spring onions and chilli into small pieces and fry in olive oil, deglaze with sherry, simmer until done. Meanwhile, cook the pasta with a little broth powder and salt. Put the pasta almost done in the pan with the pumpkin, toss, let simmer for another five minutes and add a little of the pasta water from time to time. Season to taste with pepper, salt, chilli and nutmeg. Sprinkle with walnuts or parmesan.
- An Alsatian Riesling goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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