Creamy Pumpkin Pasta

Ingredients

• 1 Hokkaido pumpkin (approx. 900 g)
• Salt
• 4 tbsp olive oil
• 400 g whole wheat pasta (e.g., whole wheat fettuccine)
• 0.5 bunch sage
• 4 cloves garlic
• 250 ml oat drink (oat milk)
• 2 tbsp white balsamic vinegar
• 1 pinch chili flakes
• nutmeg
• Pepper

Instructions

1. 1.

   Peel, wash, halve, remove seeds from the pumpkin and cut into small cubes. Place in a baking dish, salt, drizzle with 2 tbsp of olive oil and bake in a preheated oven at 225 °C (fan 200 °C; Gas: mark 3–4) for 20 minutes.

2. 2.

   Cook pasta in boiling salted water for approx. 10 minutes until al dente. Drain and let the water drain off, reserving some pasta water.

3. 3.

   Let the pumpkin cubes cool slightly and set aside a small bowl of cubes. Puree the remaining pumpkin with pasta water and, if necessary, additional water in a food processor.

4. 4.

   Meanwhile, rinse sage, shake dry, pluck leaves and cut into strips. Peel garlic and slice. Heat 2 tbsp of oil in a large pan. Sauté sage and garlic over medium heat for 5–7 minutes. Add pumpkin puree, oat drink, vinegar and spices and stir everything smooth. Add some pasta water if needed.

5. 5.

   Stir in the pasta and pumpkin cubes. Distribute on 4 plates and serve.