Dinner
Pumpkin Pasta
Recipe by Katarina
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- 1/2 small Hokkaido
- 1 onion
- 3 cloves of garlic
- 2 tablespoons olive oil
- 200 ml cream
- 1 tsp herbs of provance, dried
- 1 tsp curry powder
- salt and pepper
- 1 tsp tomato paste
- 4 halved cherry tomatoes
- 300-400ml vegetable broth
- 250 g spaghetti
- 1 bunch sage
- sea salt, fresh pepper
Utensils
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Step 1
Wash and dice the Hokkaido squash. Peel and finely dice onion and garlic. Heat olive oil in the Ninja ZEROSTICK Sautè Pan.
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Step 2
Sauté the onion and garlic cubes in it. Add the pumpkin and spices. Pour in vegetables, and cook for about 15 minutes until squash is tender.
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Step 3
If necessary, add more broth. Then finely puree everything, add cream, reheat, if sauce is too thick dilute with a little broth and season to taste with salt and pepper.
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Step 4
Cook the pasta according to the instructions on the packet. Sage butter: Wash, pluck and chop sage leaves. Put butter, sage in a small pan and heat everything until the butter melts and is lightly browned.
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Step 5
Drain the pasta, mix with the pumpkin sauce. Divide the pasta among plates, drizzle the sage butter on top and enjoy
