Whole Grain Spaghetti with Vegan Pumpkin Mugo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 1 Hokkaido pumpkin (se)
- 1 onion (s)
- 2 cloves garlic)
- Rapeseed oil or olive oil
- salt and pepper
- chili
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut in half, scoop out and then cut into small cubes. Dice the onion and garlic.
- Fry the onion, then the garlic and pumpkin in oil. Add a little water and cook until the pumpkin is soft. In the meantime, cook the spaghetti in salted water.
- Mix the vegetables with salt, pepper, chilli and Italian herbs as well as a good dash of olive oil and season to taste.
- Then add the drained spaghetti and stir everything well again.
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