Summary

Ingredients

• 225 g Hokkaido pumpkin (se), diced
• 125 g tomato (s), passed
• 0.5 ½ shallot (s), chopped
• 80 ml vegetable stock
• 1 teaspoon oil for frying
• 80 g whole wheat pasta
• basil
• salt and pepper

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Instructions

1. Fry the chopped shallot in the oil and add the diced pumpkin. Fry a little, then add the tomatoes and the stock. Add the whole wheat pasta to the tomato and pumpkin mixture and simmer over a medium heat for about 10 minutes. Cover with a lid and make sure that there is not too little liquid, add a little if necessary. Season to taste with salt and pepper. Sprinkle with basil and serve.