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🍝 Pumpkin and Sausage Pasta

664 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• salt
• 500 g pumpkin flesh (e.g. Musquee)
• 1 small shallot
• 1 clove garlic
• olive oil
• 200 g chorizo
• 150 ml dry white wine
• 0.5 tsp fresh chopped rosemary
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in this salted water until it is al dente.
3. 3. Cut the pumpkin flesh into small cubes.
4. 4. Peel the garlic and the shallot and chop them finely.
5. 5. Heat 2 tablespoons of oil in a hot pan.
6. 6. Add the garlic and shallot to the pan and fry them until they are translucent.
7. 7. Remove the sausage from its casing and cut it into small pieces.
8. 8. Fry the sausage pieces together with the garlic and shallot.
9. 9. Add the pumpkin cubes and fry them briefly as well.
10. 10. Deglaze the pan with the wine.
11. 11. Let the sauce simmer on medium heat for 5 to 8 minutes.
12. 12. Drain the pasta and let it drain well.
13. 13. Add the pasta and the herbs to the sauce in the pan.
14. 14. Toss everything well to combine.
15. 15. Season the pasta with salt and pepper to taste.
16. 16. Serve the pasta in small bowls.

Nutrition per serving

• kcal: 664
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 78 g