Dinkelnudeln

Ingredients

• 250 g Broccoli
• 250 g cauliflower
• 300 g pumpkin flesh
• Salt
• 400 g Dinkelnudeln
• 3 tbsp olive oil
• Pepper
• a few basil leaves
• 100 g crème fraîche

Instructions

1. 1.

   Clean and rinse the cauliflower and broccoli, then cut into florets. Dice the pumpkin. Cook the vegetables separately in lightly salted boiling water for 8-10 minutes until al dente. Drain them in a sieve and let them dry.

2. 2.

   Cook the Dinkelnudeln in boiling salted water according to the package instructions until al dente. Drain and set aside.

3. 3.

   Heat olive oil in a non-stick pan. Add the vegetables and sauté briefly while stirring. Add the pasta and toss quickly. Season with salt and pepper. Fold in the basil leaves and spoon crème fraîche over the top.