Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 1 clove garlic
- 600 g pumpkin meat
- 100 ml vegetable stock
- 400 g fusilli
- 80 g walnut kernels
- 20 g parmesan cheese
- 2 tablespoon sour cream
- salt and pepper
- nutmeg
- oil
Print Recipe
Pin Recipe Instructions
- Peel onion and garlic and chop finely. Peel and core the pumpkin and cut into cubes.
- Chop the walnuts, toast them in a pan without oil and set aside.
- Heat the oil in a pan and fry the onions and garlic until translucent. Add the pumpkin, sauté for 2 minutes and deglaze with the stock. Season with salt, pepper and nutmeg and cook for about 15 minutes.
- Cook the pasta according to the instructions on the packet.
- Add the sour cream to the pumpkin and finely mash everything. Drain the pasta and mix in. Divide the pasta on 4 plates and sprinkle with walnuts and parmesan.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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