Summary

Ingredients

• 0.5 ½ pumpkin (s) (e.g. butternut)
• 0.5 ½ zucchini
• 100 g tomato (s), dried in oil
• 1 sprig rosemary
• 100 ml cream
• 100 ml vegetable stock
• 1 small onion (s)
• 2 cloves garlic
• 200 g pasta
• Salt water
• some olive oil
• salt and pepper
• 1 teaspoon sugar
• 1 shot white wine, possibly

Print Recipe Pin Recipe

Instructions

1. Peel and core the pumpkin and cut into 1.5 cm cubes. Wash the zucchini and also cut into 1.5 cm cubes. Finely chop or press the onion and garlic.
2. Heat some olive oil in a pan and fry the onions, garlic, pumpkin and zucchini for about 5 minutes. Then season with salt, pepper and 1 teaspoon of sugar.
3. In the meantime, cut the sun-dried tomatoes into strips and add the sprig of rosemary to the pan. Let it fry again for 2 - 3 minutes. Then deglaze with the cream and stock, put the lid on the pan and simmer for 15 minutes (a little longer if desired).
4. At the end, remove the rosemary branch again and add a little salt or pepper as desired. In the meantime, cook the pasta (I prefer penne) in plenty of salted water according to the instructions on the packet and serve with the pumpkin sauce.
5. Tip: If you want, you can also add a dash of white wine to deglaze the vegetables.