Summary

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

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Instructions

1. Cook the pasta in salted water until al dente.
2. 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.
3. Let both cool down briefly so that the yogurt does not flocculate in the sauce.
4. Mix all ingredients from yoghurt to chives, fold in pumpkin and penne.
5. The pasta can also be left out, then use a little more pumpkin meat for the amount of sauce.
6. If no pumpkin is available, carrots or cauliflower will do instead.
7. If you like, you can sprinkle roasted pine nuts or almonds over the salad.
8. It is also suitable to take with you to the office etc.