Spicy Pumpkin, Cheese and Chestnut Sauce for Pasta
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon rapeseed oil
- 2 teaspoons turmeric
- 1 teaspoon black pepper
- 2 medium onion (s), chopped
- 1 kg pumpkin meat, diced
- 2 cloves garlic, pressed
- 75 ml white wine, dry
- 100 g chestnut (s), cooked
- 150 ml water
- 1 teaspoon vegetable stock, instant
- 100 g cheese, stroner, e.., Ripe Cheddar
- 1 small chilli pepper (s)
- 1 teaspoon ginger powder
- 1 teaspoon marjoram
- 100 ml sour cream
- 50 ml cream
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan. Sweat the onions and garlic with turmeric and black pepper. Add the pumpkin meat and fry for 5 minutes. Deglaze with white wine and cover and simmer for 5 minutes over low heat.
- Bring the water to the boil, dissolve the stock powder in it and add to the pan with the chestnuts, cover and simmer for another 10 minutes.
- In the meantime, grate the cheese and add to the sauce in the pan with the finely chopped chilli pepper, ginger and marjoram. Stir until the cheese has melted.
- Mix the cream and sour cream in a glass with a fork or whisk until smooth. Turn off the stove and stir the cream and sour cream mixture into the sauce. Possibly season with a little cayenne pepper.
- Serve with pasta or baked potatoes.
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