🍽️ Creamy Penne with Pumpkin and Sauerkraut

Name: Creamy Penne with Pumpkin and Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g whole wheat penne; salt; 2 onions; 4 garlic cloves; 400 g pumpkin flesh; 4 tbsp olive oil; 0.5 glass white wine; 150 ml vegetable broth; 1 tbsp finely chopped oregano; 1 pinch cinnamon; 1 tsp paprika powder (mild); pepper (from the mill); 100 g sauerkraut; 3 tbsp black olives; 50 g parmesan

500 kcal · 30 min · 4 servings

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Ingredients

350 g whole wheat penne
salt
2 onions
4 garlic cloves
400 g pumpkin flesh
4 tbsp olive oil
0.5 glass white wine
150 ml vegetable broth
1 tbsp finely chopped oregano
1 pinch cinnamon
1 tsp paprika powder (mild)
pepper (from the mill)
100 g sauerkraut
3 tbsp black olives
50 g parmesan

Instructions

1. Dice the onions into small cubes.
2. Finely chop the garlic.
3. Cut the pumpkin into approx. 1 cm cubes.
4. Heat the olive oil in a large pan.
5. Sauté the onions and garlic in the oil until translucent.
6. Add the pumpkin cubes to the pan.
7. Deglaze the mixture with the wine.
8. Pour in the vegetable broth.
9. Sprinkle in the oregano, salt, cinnamon, paprika powder, and pepper.
10. Simmer the mixture over medium heat for 8 to 10 minutes until the pumpkin is tender.
11. Finely chop the sauerkraut.
12. Slice the olives into strips.
13. Grate the Parmesan cheese.
14. Blend the pumpkin sauce until creamy using a hand blender.
15. Stir the chopped sauerkraut into the sauce.
16. Let the sauce heat through briefly and adjust the seasoning to taste.
17. Cook the penne pasta according to package instructions and drain.
18. Toss the pasta with the pumpkin sauce.
19. Serve the pasta on plates.
20. Garnish the dish with the olive strips and grated Parmesan.

Nutrition per serving

kcal: 500
Protein: 18 g · Fett/Fat: 18 g · Carbs: 61 g