Summary

Ingredients

• 1 onion (s), finely chopped
• N / A Chilli pepper (s), red, finely chopped
• 200 g pumpkin (se) (Hokkaido), finely diced
• 2 small zucchini, diced
• 2 cloves garlic)
• 300 g pasta (e.. whole wheat spahetti)
• Salt water
• 200 g sheep cheese (feta cheese)
• Parsley, chopped
• Basil, roughly chopped
• kernels (e.g. pine, pumpkin or sunflower kernels)
• some olive oil
• salt and pepper
• possibly water or broth

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Instructions

1. Fry the onion and chilli in olive oil in a large pan. Add the pumpkin and zucchini cubes and fry briefly, then reduce the heat, press the garlic into the vegetables, season with salt and pepper and simmer for about 5 - 10 minutes. Pour in some water or stock or put the lid on so that it doesn`t get too dry.
2. In the meantime, cook the pasta in salted water and carefully toast the kernels in a pan without fat until golden brown. Just before the noodles are cooked firm to the bite, crumble half of the sheep`s cheese together with the vegetables and let them melt.
3. Mix in the chopped herbs and season everything with salt and pepper. Then mix the drained pasta with the sauce. Serve sprinkled with the rest of the diced sheep cheese and the roasted kernels.
4. This recipe is an in-house creation and was improvised to use leftovers from the pumpkin, so the proportions between pumpkin and zucchini can be varied as desired.
5. The spices, herbs and seeds used can also be changed depending on the supply or taste. The cooking time given here for the vegetables is only an estimate; it can be lengthened or shortened depending on your taste.