Autumn Pumpkin Noodles

Ingredients

• 40 g dried chanterelles
• 350 g Hokkaido pumpkin flesh
• 2 onions
• 2 Garlic cloves
• 1 sprig rosemary
• 80 g sun‑dried tomatoes in oil
• 300 g whole wheat pasta (e.g., Casarecce)
• Salt
• 3 tbsp olive oil
• Pepper

Instructions

1. 1.

   Place the chanterelles in a bowl, pour about 200 ml boiling water over them and let soak for about 30 minutes.

2. 2.

   Meanwhile wash the pumpkin, pat dry and cut into 3–4 cm cubes. Peel and finely chop the onions and garlic. Wash the rosemary, shake dry, pluck off needles and roughly chop. Drain the tomatoes and slice into strips.

3. 3.

   Squeeze out excess liquid from the mushrooms with your hands, roughly chop them, then strain the soaking water through a fine cloth or sieve and set aside. Cook the pasta according to package instructions in salted boiling water until al dente.

4. 4.

   Heat oil in a pan and sauté onions and garlic over medium heat until translucent. Add a splash of mushroom liquid and then add pumpkin, mushrooms and rosemary. Simmer for about 7–8 minutes until the liquid has evaporated. Add tomato strips and cook briefly with them.

5. 5.

   Drain the pasta, let it drain well, then fold into the pumpkin mixture. Season with salt and pepper to taste and serve on plates.