← All recipes

🍝 Vegetable Pasta Pan with Sausages

685 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini
• 300 g pumpkin flesh (e.g. butternut)
• 4 tomatoes
• 350 g fusilli
• salt
• 1 onion
• 1 clove of garlic
• 2 tbsp vegetable oil
• 200 ml tomato juice
• 12 Nuremberg roast sausages
• 100 ml whipping cream
• cayenne pepper
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Halve the zucchini lengthwise.
4. 4. Cut the zucchini into pieces about 1 cm wide.
5. 5. Peel the pumpkin flesh.
6. 6. Cut the pumpkin into small cubes.
7. 7. Wash the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Remove the stem ends from the tomatoes.
10. 10. Chop the tomatoes roughly.
11. 11. Cook the pasta in plenty of salted water until al dente.
12. 12. Peel the onion.
13. 13. Slice the onion into thin rings.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Heat 1 tbsp of oil in a large pan.
17. 17. Sauté the onion rings and garlic until translucent.
18. 18. Add the pumpkin to the onion and garlic mixture.
19. 19. Deglaze the vegetables with tomato juice.
20. 20. Let the mixture simmer gently for about 5 minutes.
21. 21. Heat the remaining oil in a second pan.
22. 22. Fry the sausages brown on all sides for about 5 minutes.
23. 23. Add the zucchini pieces to the pumpkin in the first pan.
24. 24. Add the tomato cubes to the pumpkin in the first pan.
25. 25. Let the vegetables cook for another 4 minutes.
26. 26. Finish the vegetable mixture with cream.
27. 27. Season the vegetables with salt and pepper.
28. 28. Drain the pasta.
29. 29. Let the pasta drain well.
30. 30. Toss the pasta into the vegetables.
31. 31. Place the sausages on top of the pasta and vegetable mixture.
32. 32. Sprinkle the dish with parsley.
33. 33. Serve the dish warm.

Nutrition per serving

• kcal: 685
• Protein: 25 g · Fett/Fat: 32 g · Carbs: 78 g