Pumpkin Curry Penne
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin meat
- 50 g onion (s)
- salt and pepper
- 3 tablespoon olive oil, or other vegetable oil
- 2 teaspoons curry
- 1 dash vinegar
- 600 g penne, or other pasta
- 125 g sour cream
- 1 teaspoon flour
- 100 ml cream
- 4 tablespoon parmesan
- 1 handful basil
Print Recipe
Pin Recipe Instructions
- For the pumpkin curry penne, cut the pumpkin flesh into strips, place in a bowl, season with salt and let stand for a while.
- In the meantime, sweat the onion cubes very slowly in a pan in hot oil. Stir in the curry, deglaze with a strong dash of vinegar and add the squashed pumpkin. Salt, pepper and cover the pumpkin and simmer for 20 - 45 minutes, depending on the type, at not too high a heat. Stir every now and then so that nothing messes and if necessary add some water. (The vegetables shouldn`t get too dry.)
- Meanwhile, cook the pasta according to the instructions in plenty of salted water until al dente, strain and briefly rinse with cold water.
- Then stir the sour cream with flour until smooth and stir into the soft-boiled pumpkin. Pour in the cream if you like and let it boil down briefly. Add the drained penne and stir everything carefully. Season to taste with salt, pepper and curry.
- Arrange the pumpkin curry penne in preheated plates and sprinkle with the freshly grated parmesan. Garnish with basil.
- A delicious pumpkin curry penne recipe! You can of course prepare this recipe with other types of pasta as well.
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