Pumpkin pasta
Today we have another seasonal treat for you. The recipe comes from @beahyggespreder, and the pumpkin pasta dish was prepared using the serving pan from our Original Profi Collection® .
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every application. All products are made in Germany and, thanks to their durability and energy efficiency, are designed to be completely sustainable.
Have fun trying it out!
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| ½ | Hokkaido pumpkin |
| Spring onions | |
| 1 | Clover of garlic |
| 1 tbsp | Olive oil |
| 1 liter of vegetable broth. | |
| Salt and pepper | |
| 1/2 tsp | Curry powder |
| 1 pinch of cinnamon | |
| 1 pinch | Nutmeg powder |
| 400 g | Wholewheat penne |
| Parmesan to taste |
Instructions
Step 1 of 4:
Wash the Hokkaido pumpkin, do not peel, and remove the seeds. Then cut into small cubes. Cut the spring onions into small rings and peel the garlic.
Step 2 of 4:
Briefly sauté the pumpkin with the spring onions and garlic in a pot with oil. Prepare the vegetable broth, season with salt, pepper, curry, cinnamon, and nutmeg, and continue to simmer for about 10 minutes.
Step 3 of 4:
Now stir in the noodles and cook for about 10 minutes. More broth can be added if needed.
Step 4 of 4:
Serve the pasta and garnish with Parmesan cheese.
