One-Pot Pumpkin Pasta

Ingredients

• 700 g Hokkaido pumpkin
• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 400 g whole wheat pasta
• 100 ml heavy cream (30% fat)
• 1 l vegetable broth
• 1 tsp ground turmeric
• nutmeg
• Salt
• Pepper
• 100 g fresh spinach (or kale as alternative)
• 50 g Parmesan cheese (30% fat in the rind)
• 4 sprigs Parsley

Instructions

1. 1.

   Clean, wash, halve the pumpkin, remove seeds and cut flesh into bite-sized pieces. Peel onion and garlic. Halve onion and slice; finely chop garlic.

2. 2.

   Heat oil in a large pot, add onion and garlic, and sauté over medium heat for about 2 minutes until translucent. Add pumpkin, pasta, heavy cream, vegetable broth, turmeric, a pinch of freshly grated nutmeg, salt, and pepper. Cook over medium heat for approximately 15-20 minutes until pasta is al dente.

3. 3.

   Meanwhile, clean, wash, and dry spinach. Grate Parmesan and fold into the pot with spinach. Wash parsley, shake dry, pluck leaves, and roughly chop. Serve One-Pot Pumpkin Pasta on plates and sprinkle with parsley.