Pasta with Creamy Pumpkin Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pumpkin meat, e.. Hokkaido
- 250 g pasta, e.. Spirelli
- 250 ml cream
- 1 medium bell pepper (s), red
- 1 medium onion (s)
- salt and pepper
- 1 pinch (s) cinnamon
- 1 dash oil
- 200 ml broth
Print Recipe
Pin Recipe Instructions
- Add water for the pasta. When the pasta water boils, prepare according to the package insert.
- If necessary, peel, clean and dice the pumpkin and finely chop the onion.
- Heat the oil in a pan, fry the onions, stirring constantly, until the color changes, then add the pumpkin, stir for another 5 minutes. Then add the stock and simmer covered for approx. 15 minutes until the pumpkin is soft.
- Clean and finely dice the peppers. When the pumpkin becomes soft, roughly mash it with a spatula or something similar so that it is already mushy, but still has bits. Add the cream and paprika, season with salt, pepper and cinnamon and let simmer briefly.
- Then serve with the cooked pasta.
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