Pumpkin Pasta
50 minutes
Autumn is in full swing, and what could be better for this time of year than a delicious pumpkin pas
Ingredients
| 400 g | Hokkaido pumpkin |
| 1/4 tsp | salt & pepper |
| 250 g | linguine or spaghetti |
| 1 tsp | vegetable stock powder |
| 1/2 tbsp | salt |
| 2 tbsp | Kaymak |
| 3 tbsp | Pasta water |
| 1 tsp | lemonjuice |
| sth. | Käsewürfel mit Knoblauch |
| sth. | pumpkinseeds |
| sth. | Chopped parsley |
Preparation
Wash the pumpkin, cut in half, remove the seeds and cut into small cubes. Place the pumpkin cubes on a baking tray together with a few cloves of garlic, drizzle with oil and season with 1/4 tsp salt and pepper. Bake in a preheated oven at 190 °C top and bottom heat for approx. 15-20 minutes until tender.
n the meantime, cook the pasta in boiling salted water until al dente. Set aside 2 tbsp of the pasta water before draining.
Leave the baked pumpkin cubes to cool slightly and set some cubes aside for decoration.
Puree the remaining pumpkin together with the pasta water, lemon juice, kaymak, vegetable stock powder and salt until you have a creamy pumpkin sauce.
Mix the pumpkin sauce with the cooked pasta until everything is well combined.
Your pumpkin pasta is almost ready! Serve on a plate and garnish with a few pumpkin seeds, chopped parsley, diced garlic cheese and the remaining pieces of pumpkin.
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