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🍝 Whole grain spaghetti with pumpkin sauce

234 kcal · 30 min · 4 servings

Ingredients

• 300 g Leek (1 stalk)
• 2 Garlic cloves
• 500 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 200 ml classic vegetable broth
• 80 g Whole wheat spaghetti
• Salt
• Pepper
• 0.5 box red daikon cress
• 1 tsp Pumpkin seed oil

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek in half lengthwise.
3. 3. Cut the leek halves into pieces about one centimeter wide.
4. 4. Peel the garlic.
5. 5. Finely chop the garlic.
6. 6. Cut the pumpkin into slices about one and a half centimeters thick.
7. 7. Remove the seeds and fibrous interior from the pumpkin slices.
8. 8. Peel the pumpkin slices.
9. 9. Cut the peeled pumpkin slices into cubes.
10. 10. Pour the vegetable broth into a pot.
11. 11. Add the chopped garlic to the broth.
12. 12. Bring the broth to a boil.
13. 13. Add the leek pieces to the boiling broth.
14. 14. Set the heat to medium.
15. 15. Cover the pot.
16. 16. Simmer the leek for about five minutes.
17. 17. Fill a large pot with water.
18. 18. Salt the water generously.
19. 19. Bring the salted water to a boil.
20. 20. Add the whole grain spaghetti to the boiling water.
21. 21. Cook the spaghetti according to the instructions on the package.
22. 22. Add the pumpkin cubes to the leek in the pot.
23. 23. Cover the pot again.
24. 24. Simmer the pumpkin for six to eight minutes over medium heat.
25. 25. Season the pumpkin sauce with salt.
26. 26. Season the pumpkin sauce with pepper.
27. 27. Cut the daikon cress from the bed.
28. 28. Drain the cooked spaghetti.
29. 29. Pour hot water over the spaghetti.
30. 30. Let the water drain off.
31. 31. Place the spaghetti on the plates.
32. 32. Pour the pumpkin sauce over the spaghetti.
33. 33. Drizzle the dish with pumpkin seed oil.
34. 34. Garnish the dish with the daikon cress.

Nutrition per serving

• kcal: 234
• Protein: 12 g · Fett/Fat: 3 g · Carbs: 38 g