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🍝 Pasta with Creamy Pumpkin Bolognese

614 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 2 shallots
• 2 garlic cloves
• 15 g ginger (1 piece)
• 500 g ridged whole wheat ribbon pasta
• salt
• 2 tbsp olive oil
• 250 g ground beef
• pepper
• 1 pinch cinnamon
• 0.5 tsp dried rosemary
• 2 tbsp wine vinegar
• 250 ml vegetable broth
• 1 tbsp pickled capers
• 4 sprigs rosemary

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the inside and the seeds.
4. 4. Cut the flesh into cubes about 1 to 2 centimeters in size.
5. 5. Peel the shallots.
6. 6. Peel the garlic.
7. 7. Finely chop the shallots and garlic.
8. 8. Peel the ginger.
9. 9. Grate the ginger finely.
10. 10. Cook the pasta in boiling salted water al dente.
11. 11. Follow the instructions on the package.
12. 12. Heat oil in a pan.
13. 13. Fry the minced meat until crumbly.
14. 14. Brown the meat lightly.
15. 15. Add the shallots.
16. 16. Add the garlic.
17. 17. Add the ginger.
18. 18. Add the pumpkin cubes.
19. 19. Fry everything for 3 minutes.
20. 20. Season the mixture with salt.
21. 21. Season the mixture with pepper.
22. 22. Season the mixture with cinnamon.
23. 23. Season the mixture with dried rosemary.
24. 24. Add vinegar.
25. 25. Pour in the broth.
26. 26. Simmer the mixture for 10 to 15 minutes over low heat.
27. 27. Check if the pumpkin is tender.
28. 28. Add some water if necessary.
29. 29. Add some broth if necessary.
30. 30. Drain the capers.
31. 31. Stir in the capers.
32. 32. Season the sauce with salt.
33. 33. Season the sauce with pepper.
34. 34. Drain the pasta.
35. 35. Let the pasta drip dry for a moment.
36. 36. Mix the pasta with the pumpkin bolognese.
37. 37. Divide the pasta among 4 plates.
38. 38. Wash the fresh rosemary.
39. 39. Shake the rosemary dry.
40. 40. Garnish the pumpkin bolognese with the rosemary.

Nutrition per serving

• kcal: 614
• Protein: 31 g · Fett/Fat: 17 g · Carbs: 82 g