Summary

Ingredients

• some butter
• 400 g pumpkin (se), finely chopped (makes about 300 pumpkin meat)
• 200 ml vegetable stock
• 250 g chestnuts (maroni), pickled in caramel sauce, quartered
• Sauce (caramel sauce, caught by the chestnuts)
• 2 tablespoon mustard, milder
• 1 bunch basil (or parsley, thyme etc.)
• a bit salt
• some pepper
• 250 g mascarpone
• 500 g pasta your choice (preferably wide)

Print Recipe Pin Recipe

Instructions

1. Heat the butter in a pan. Add the pumpkin meat and sauté briefly. Deglaze with the vegetable stock. Now bring to the boil, reduce the heat and simmer covered for approx. 3 minutes.
2. Add the chestnuts and simmer for about 3 minutes, before draining the caramel sauce and collecting it.
3. Now add the mascarpone, herbs, salt, mustard and pepper to the collected caramel sauce.
4. Cook the pasta according to the instructions on the package in boiling salted water until al dente. Then drain and drain. Then return to the saucepan and add the caramel sauce. Then also add the chestnuts and the pumpkin. Finally mix everything carefully.