Pasta Salad with Pumpkin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g pasta, e.. VK penne
- 200 g pumpkin meat
- 2 dl vegetable stock
- 100 g yourt, (natural yourt)
- 1 teaspoon oil, (almond oil, nut oil or vegetable oil)
- little milk
- 1 teaspoon mustard
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon curry powder
- a little coriander, ground
- 1 teaspoon raisins or dried apricots, chopped
- salt and pepper
- 1 tablespoon chives, chopped
- little onion (s), chopped
- Pine nuts or almonds, roasted
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente.
- Dice the pumpkin and cook it in the broth, just like the penne, not too soft, as the whole thing will soften later when the sauce is absorbed.
- Let both cool down briefly so that the yogurt does not flocculate in the sauce.
- Mix all ingredients from yoghurt to chives, fold in pumpkin and penne.
- The pasta can also be left out, then use a little more pumpkin meat for the amount of sauce.
- If no pumpkin is available, carrots or cauliflower will do instead.
- If you like, you can sprinkle roasted pine nuts or almonds over the salad.
- It is also suitable to take with you to the office etc.
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