Summary

Ingredients

• 1 small Hokkaido pumpkin (se)
• 1 can coconut milk
• 500 g pasta (durum wheat pasta)
• 50 g walnuts, chopped
• 100 ml water
• salt and pepper
• curry
• Parsley, fresh
• 1 tablespoon vegetable oil

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Instructions

1. Cook the pasta according to the instructions on the packet. Clean the pumpkin and cut into approx. 1 cm thick cubes.
2. Heat the oil in the pan. Sauté the pumpkin in the pan. When the pumpkin has turned slightly color, add the walnuts and roast them briefly. Deglaze with water and simmer a little on a low heat until the pumpkin is soft.
3. Remove approx. 1/3 of the pumpkin mixture and puree. Add the coconut milk to the pureed pumpkin and season with salt, pepper and curry. Add the pumpkin ragout to the sauce and mix well.
4. Arrange the pasta on plates. Pour the ragout over it and serve sprinkled with fresh parsley.