Autumn Pasta

Ingredients

• 400 g whole wheat spaghetti (Spirelli)
• Salt
• 300 g Hokkaido pumpkin flesh
• 1 Red Onion
• 200 g Cherry tomatoes
• 265 g canned chickpeas (drained weight)
• 2 tbsp olive oil
• 150 ml oat cream
• Pepper
• a pinch chili flakes
• a handful parsley (5 g)

Instructions

1. 1.

   Cook the spaghetti in plenty of boiling salted water according to package instructions for about 9–10 minutes until al dente, then drain and set aside.

2. 2.

   Meanwhile slice the pumpkin flesh into rounds. Peel, halve, and thinly slice the onion. Wash the tomatoes and cut them in half lengthwise. Rinse the chickpeas and drain well.

3. 3.

   Heat the olive oil in a pan over medium heat, sauté the onion and pumpkin for 5 minutes until softened. Add the chickpeas and cook for another 5 minutes. Pour in the oat cream and about 50–100 ml water, bring to a boil, then season with salt, pepper, and chili flakes.

4. 4.

   Wash the parsley, shake off excess moisture, and chop finely. Arrange the spaghetti on plates together with the chickpeas and tomatoes, sprinkle with parsley, and serve immediately.