Summary
| Prep Time | 40 mins |
| Cook Time | 9 mins |
| Total Time | 49 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g Hokkaido pumpkin (se)
- 500 ml vegetable stock
- 100 g cheese, rated
- 75 g sunflower seeds
- 4 tablespoon olive oil
- salt and pepper
- 500 g spahetti
- cress
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut in half, core and cut into wedges. Dice the wedges and cook in the vegetable stock in a closed saucepan for nine minutes. Drain and collect the broth.
- Toast the sunflower seeds in a pan. Puree 2/3 of the pumpkin pieces with 75 g cheese, 50 g seeds, olive oil and 6 - 8 tablespoons cooking stock. Season well.
- Cook the pasta according to the instructions on the packet and then drain.
- Mix the pasta with the pesto and the remaining pumpkin pieces. Serve sprinkled with the remaining cheese and seeds. Sprinkle with cress as desired.
- 725 Kcal per serving.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below