Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 100 g rocket
• 150 g tomato (s)
• 300 g pumpkin (se)
• 2 tablespoon olive oil
• salt and pepper
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 150 ml white wine
• 300 ml vegetable stock
• 2 tablespoon crème fraîche
• 50 g peanuts, roasted but unsalted
• 1 teaspoon sugar
• 0.5 teaspoon ½ cayenne pepper
• 400 g pasta (spahetti)

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Instructions

1. Peel and chop the onion and garlic. Shorten the stalks of the rocket, then clean, rinse, spin dry and pluck into pieces. Wash, clean and core the tomatoes and then cut the hollowed out pulp into wedges. Then peel and core the pumpkin and cut into cubes.
2. Stew the onion, garlic and pumpkin in 1-2 tablespoons of olive oil, season with salt and mixed pepper from the mill. Add tomato paste and sweat while stirring. Deglaze with balsamic vinegar, wine and broth and simmer covered over a mild heat for about 10 minutes.
3. Puree the soft pumpkin flesh in the liquid. Stir in the crème fraiche, puree again and, if necessary, add a little more vegetable stock.
4. Roast the peanuts in a pan without added fat over medium heat. Sprinkle with sugar and let caramelize while tossing. Cool the nuts briefly and mix them with the cayenne pepper while still in the pan.
5. Put the pasta in boiling salted water and cook according to the instructions until al dente. Then drain and pour back into the saucepan with 1 tablespoon of olive oil. Fold in the prepared rocket and tomatoes.
6. Serve the dish with the nuts and the perfect sauce.