Pasta with Pumpkin and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 small onion (s) or shallot (s)
- 2 cloves garlic
- 750 g pumpkin meat, best butternut cut into small cubes
- 1 cup crème fraîche
- 250 ml white wine, dry
- 500 ml vegetable stock
- 1 pinch (s) sugar
- 25 g parmesan, rated
- 3 tablespoon olive oil or walnut oil
- salt and pepper
- thyme
- nutmeg
- Pine nuts, roasted
- 400 g pasta
Print Recipe
Pin Recipe Instructions
- Steam the onions and the finely chopped garlic in the oil until translucent, then add the pumpkin cubes. Steam the cubes and season with pepper and sugar.
- When the cubes are still rather firm, pour on the wine and soup. Continue simmering until the pumpkin is pleasantly firm to the bite.
- Then add the thyme, nutmeg and creme fraiche, bring to the boil and finally stir in the parmesan to thicken.
- Cooking pasta. Strain it off, put it back in the saucepan, then add the sauce and fold in. Finally sprinkle the pine nuts over it.
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