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🍝 Spaghetti with Pumpkin and Spinach Goat Cheese Sauce

522 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat spaghetti
• salt
• 1 red onion
• 300 g Hokkaido pumpkin flesh
• 300 g spinach
• 2 tbsp olive oil
• pepper
• 150 g goat cheese (45% fat in dry matter)
• 45 g pumpkin seeds (3 tbsp)

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the spaghetti in it al dente according to package instructions.
3. 3. Drain the pasta in a colander and let it drain well.
4. 4. Peel the onion and cut it in half.
5. 5. Cut the onion halves into thin strips.
6. 6. Cut the pumpkin flesh into strips.
7. 7. Wash the leaf spinach thoroughly under running water.
8. 8. Cut the washed spinach into strips.
9. 9. Heat one tablespoon of oil in a large pan.
10. 10. Add the cut spinach to the hot pan.
11. 11. Sauté the spinach for five minutes over medium heat.
12. 12. Let the spinach simmer until it has collapsed.
13. 13. Heat the remaining oil in a second pan.
14. 14. Add the onion strips and pumpkin strips to the pan.
15. 15. Sauté the vegetables for five minutes over medium heat.
16. 16. Season the vegetables with salt and pepper.
17. 17. Add the fresh cheese to the sautéed spinach.
18. 18. Pour in about four to five tablespoons of water.
19. 19. Let the sauce simmer for two minutes while stirring.
20. 20. Finally season the sauce with salt and pepper.
21. 21. Distribute the spaghetti and pumpkin onto plates.
22. 22. Drizzle the spinach goat cheese sauce over it.
23. 23. Sprinkle the dish with pumpkin seeds.
24. 24. Serve the spaghetti immediately while warm.

Nutrition per serving

• kcal: 522
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 66 g