Noodles with Butternut or Hokkaido Squash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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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