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🍝 Pumpkin Spaghetti with Fresh Parsley Pesto

1120 kcal · 30 min · 4 servings

Ingredients

• 125 g flat-leaf parsley
• 1 clove garlic
• 40 g grated Parmesan
• 125 ml sunflower oil
• salt
• pepper (from the mill)
• 200 g pumpkin flesh
• 0.5 onion
• 2 tsp oil
• 1 splash apple cider vinegar
• salt
• 0.125 l water
• 2 sun-dried tomatoes in oil
• 2 tsp pumpkin seeds
• 200 g spaghetti
• 20 g Parmesan (block)

Instructions

1. 1. Wash the parsley thoroughly and shake it dry.
2. 2. Pluck the parsley leaves from the stems.
3. 3. Peel the garlic clove and chop it roughly.
4. 4. Put the parsley leaves and the garlic into a blender.
5. 5. Blend the ingredients into a fine paste.
6. 6. Stir in the grated Parmesan and the oil.
7. 7. Season the pesto sauce with salt and pepper to taste.
8. 8. Take the tomatoes out of the pack and let them drain well.
9. 9. Cut the tomatoes into thin strips.
10. 10. Peel the onion and cut it into small cubes.
11. 11. Cut the pumpkin flesh into coarse cubes.
12. 12. Heat some oil in a large pan.
13. 13. Sauté the onion cubes until translucent.
14. 14. Add the pumpkin cubes to the onion and sauté briefly.
15. 15. Deglaze the vegetables with apple cider vinegar.
16. 16. Season the mixture with salt.
17. 17. Add water and cover the pan.
18. 18. Let the pumpkin simmer for about 25 minutes.
19. 19. Bring plenty of water with salt to a boil.
20. 20. Cook the spaghetti in it until al dente.
21. 21. Place the cooked spaghetti and pumpkin cubes on the plates.
22. 22. Pour the parsley pesto sauce over them.
23. 23. Sprinkle the dish with pumpkin seeds and the tomato strips.
24. 24. Shave fresh Parmesan over the food.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 1120
• Protein: 29 g · Fett/Fat: 75 g · Carbs: 82 g