Pumkin Pasta

The leaves are falling from the trees, the days are getting shorter, and autumn is slowly approaching. It is once again fantastic to see how the leaves change colour, and the trees undress. Of course, I have used the last beautiful and warm sunny days and have made a little trip. I noticed the pumpkin stands everywhere. I stopped, looked and of course, packed one! What we have created from it, I show you in the following.

Ingredients

• ½ pumpkin

• 1 onion

• 3 cloves of garlic

• 200g mushrooms

• 2 vines rosemary

• 1 vine thyme

• salt/pepper

• 300g pasta

• 50g parmesan

Instructions

First of all, boil a pot of water. Then we chop all the ingredients. For this, we chop pumpkin, onion and mushrooms. Crush the garlic cloves and put the herbs with all the previous ingredients on an oven tray. We douse lightly with good olive oil, except for the mushrooms. These remain untouched and without oil so that they gain bite and become crunchier.

Second, the tray remains at 180 degrees Celsius for about 15 minutes. Once the squash is soft, the tray may come out.

Now it's time for our pasta. The water should be salted, and the pasta may be prepared al dente. Check the package instructions for this.

Then everything is made even smaller, including the herbs. The whole sheet (except the mushrooms again) may be in the blender. For pureeing, it is best to use a hand blender or standing blender.

Finally, we mix the mass with the pasta and may arrange the plates. For this, the mushrooms come into play again. These are allowed on top of the pasta. As an add-on remains the possibility to add the Parmesan. However, I found the version without already nice ;)

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Resumé

Abschließend kann man das Gericht entspannt kochen und nebenbei eine kleine Serie anschauen. Die Leichtigkeit ist des Gerichtes sticht hervor und der Abwasch ist auch nicht groß. Um ehrlich zu bleiben, muss ich auch sagen, dass die Portion ganz schön säätigt. Lieber eine kleinere Portion und dafür liebevoll anrichten. Passt mir auch bloß auf, dass ihr es mit den Kräutern nicht übertreibt, die werden schnell zu intensiv! Aber Leute, dies ist ein klasse und veganes Gericht. Schöne Alternative am Abend und es bietet super Geschmacksnuancen.

Get inspired by food for flexitarians

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The tools for this recipe

Good pasta doesn’t need an arsenal – but two tools make the difference:

• Premium stainless steel pan – uncoated for real browning and the fond that carries your sauce.

• Premium stainless steel zest grater – lemon zest without the bitter pith, Parmesan like snow.

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FAQ

Can I use a different type of pumpkin or squash?

Yes, butternut squash works great as a substitute and has a similarly sweet, nutty flavor that pairs well with the mushrooms and rosemary.

Can I make the pumpkin sauce ahead of time?

Yes, it keeps in the fridge for up to two days. Reheat it gently on the stove and add a splash of pasta water to loosen it back up before tossing with fresh pasta.

What can I use instead of parmesan for a vegan version?

A good vegan hard cheese alternative or a spoonful of nutritional yeast gives a similar savory, cheesy note.