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🍝 Pumpkin Pasta

594 kcal · 30 min · 4 servings

Ingredients

• 30 g raisins
• 4 tbsp grape juice
• 250 g carrots (3 carrots)
• 2 onions
• 1 clove of garlic
• 2 tbsp olive oil
• 200 g pappardelle or other ribbon pasta (egg-free)
• 1 orange
• 2 sprigs parsley
• 1 pinch saffron threads
• 150 ml classic vegetable broth
• salt
• pepper

Instructions

1. 1. Soak the raisins in grape juice for at least 15 minutes.
2. 2. Peel the carrots.
3. 3. Slice the peeled carrots into very thin, long strips using a vegetable peeler.
4. 4. Peel the onions.
5. 5. Cut the onions into fine strips.
6. 6. Peel the garlic.
7. 7. Slice the garlic into fine slices.
8. 8. Heat olive oil in a pan.
9. 9. Slowly soften the onions and garlic over medium heat for about 10 minutes.
10. 10. Cook the pappardelle in plenty of boiling salted water according to the package instructions.
11. 11. Halve the orange while the pasta is cooking.
12. 12. Squeeze the orange.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Pluck the leaves from the parsley stems.
16. 16. Chop the parsley leaves.
17. 17. Add the carrot strips to the pan.
18. 18. Add the soaked raisins along with the grape juice to the pan.
19. 19. Add the saffron to the pan.
20. 20. Pour 100 ml of orange juice into the pan.
21. 21. Pour the broth into the pan.
22. 22. Season the mixture with salt and pepper.
23. 23. Cook the sauce over low heat for another 4 to 5 minutes.
24. 24. Drain the pasta in a colander.
25. 25. Let the pasta drain well.
26. 26. Add the pasta and parsley to the pan.
27. 27. Season the dish again with salt and pepper.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 594
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 101 g