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🍝 Creamy Pumpkin Pasta

499 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (approx. 900 g)
• salt
• 4 tbsp olive oil
• 400 g whole wheat pasta (e.g. whole wheat fettuccine)
• 0.5 bunch sage
• 4 garlic cloves
• 250 ml oat drink (oat milk)
• 2 tbsp white balsamic vinegar
• 1 pinch chili flakes
• nutmeg
• pepper

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the inside with the seeds.
4. 4. Cut the flesh into small cubes.
5. 5. Place the cubes in a baking dish.
6. 6. Season the cubes with salt.
7. 7. Drizzle them with 2 tablespoons of olive oil.
8. 8. Preheat the oven to 225 degrees Celsius conventional heat.
9. 9. Bake the pumpkin cubes for 20 minutes.
10. 10. Cook the pasta in boiling salted water.
11. 11. Cook the pasta for about 10 minutes.
12. 12. Drain the pasta.
13. 13. Reserve some of the pasta water.
14. 14. Let the pumpkin cubes cool down slightly.
15. 15. Set a small handful of pumpkin cubes aside.
16. 16. Puree the remaining pumpkin in a stand mixer.
17. 17. Add the pasta water to the puree.
18. 18. Puree everything until smooth.
19. 19. Wash the sage leaves.
20. 20. Shake the sage leaves dry.
21. 21. Pluck the leaves from the stems.
22. 22. Cut the sage leaves into thin strips.
23. 23. Peel the garlic.
24. 24. Slice the garlic thinly.
25. 25. Heat 2 tablespoons of oil in a large pan.
26. 26. Sauté the sage and garlic in the pan.
27. 27. Sauté the ingredients over medium heat.
28. 28. Sauté the ingredients for 5 to 7 minutes.
29. 29. Add the pumpkin puree to the pan.
30. 30. Add the oat drink to the pan.
31. 31. Add the vinegar to the pan.
32. 32. Add the spices to the pan.
33. 33. Stir the sauce until smooth.
34. 34. Add a little pasta water if necessary.
35. 35. Fold the pasta into the sauce.
36. 36. Fold the reserved pumpkin cubes into the sauce.
37. 37. Divide the dish among 4 plates.
38. 38. Serve the dish.

Nutrition per serving

• kcal: 499
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 75 g