Summary

Ingredients

• 3 tomato (s), (alternatively chunky tomatoes from the can)
• 450 g pumpkin meat
• 2 bell pepper (s), green
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 tablespoon flour
• 200 ml water
• 1 tablespoon parsley, chopped
• 1 tablespoon dill, chopped
• 1 tablespoon chives, chopped
• 100 g ham, cooked
• 150 g whipped cream
• salt and pepper
• 500 g spahetti

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Instructions

1. Remove the stem from the tomatoes, blanch, peel and cut the tomatoes into small cubes. Also cut the pumpkin meat, paprika and ham into small cubes.
2. Bring the salted water for the spaghetti to the boil and cook the spaghetti al dente.
3. In the meantime, sauté the finely chopped garlic with olive oil, add the pumpkin and pepper cubes and dust with the flour. Stir and add water. Let simmer for about 5 minutes. Briefly fold the herbs together with the diced tomatoes and the diced ham into the vegetables. Add the cream and season with salt and pepper. Drain the spaghetti well and mix into the vegetable ragout.