Creamy Pumpkin Pasta | Recipe

Name: Creamy Pumpkin Pasta
Cook time: 30 min
Yield: 4 Personen
Ingredients: 1 Hokkaido pumpkin, small; 1 onion; 3 tbsp olive oil; 250 ml single cream; 400 g rigatoni; salt, pepper; 3 pinches JS Pasta Allrounder

Nils – Head Chef

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

3 pinches

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1

Hokkaido pumpkin, small
1

onion
3 tbsp

olive oil
250 ml

single cream
400 g

rigatoni
salt, pepper

Method

Halve the pumpkin, remove the seeds and cut 3/4 of the pumpkin into large chunks. Peel the onion and also cut it into large pieces.

Heat 1 tbsp olive oil in a deep saucepan, add the pumpkin chunks and onion pieces and fry for 4 minutes over a medium heat.

Add the cream and enough water to cover all the pieces with liquid, and cook for 20 minutes until soft.

Puree the cooked pumpkin mixture with a hand blender and season with 4 pinches of salt and 2 pinches of pepper.

Meanwhile, bring plenty of salted water to the boil in a saucepan and cook the pasta according to the packet instructions.

Cut the remaining pumpkin into small cubes, heat 2 tbsp olive oil in a frying pan, fry the pumpkin cubes over a medium heat until golden brown on all sides and season with the Pasta Allrounder.

Mix the cooked pasta with the pumpkin puree and top with the fried pumpkin cubes.

Tip: You can also use butternut squash in place of the Hokkaido!

Nutritional information: (Per person)

Calories
575 kcal

Carbohydrates
78 g

Protein
15 g

Fat
22 g