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🍽️ Creamy Pumpkin Pesto with Pasta

660 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin flesh
• 50 g pumpkin seeds
• 400 g whole wheat spaghetti
• salt
• 1 small chili pepper
• 50 g Parmesan (30% fat in dry matter)
• 4 tbsp olive oil
• pepper
• 0.5 bunch parsley (10 g)
• 4 tsp pumpkin seed oil

Instructions

1. 1. Cut the flesh of the Hokkaido pumpkin into small cubes.
2. 2. Place the pumpkin cubes and 50 milliliters of water into a pot.
3. 3. Steam the pumpkin over medium heat for about 10 to 12 minutes with the lid on until tender.
4. 4. Let the pumpkin cool down briefly.
5. 5. Roast the pumpkin seeds in a pan without fat over medium heat for about 5 minutes until fragrant.
6. 6. Cook the pasta in boiling salted water according to package instructions for about 9 minutes until al dente.
7. 7. Reserve 50 milliliters of the pasta cooking water.
8. 8. Drain the pasta.
9. 9. Wash the chili, halve it, and remove the seeds.
10. 10. Cut the chili into thin strips.
11. 11. Chop one tablespoon of the roasted pumpkin seeds and set them aside.
12. 12. Grate the Parmesan cheese.
13. 13. Place the cooled pumpkin, the remaining pumpkin seeds, the olive oil, the chili strips, and the Parmesan into a tall container.
14. 14. Puree the mixture finely using a hand blender.
15. 15. Gradually add the reserved pasta cooking water until the pesto is creamy.
16. 16. Season the pesto with salt and pepper.
17. 17. Wash the parsley and shake it dry.
18. 18. Chop the parsley coarsely.
19. 19. Toss the pasta thoroughly with the pumpkin pesto.
20. 20. Plate the pasta.
21. 21. Sprinkle the dish with the remaining pumpkin seeds and the parsley.
22. 22. Drizzle with some pumpkin seed oil and serve.

Nutrition per serving

• kcal: 660
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 65 g