Pasta Vegetable Stir-Fry with Bratwurst

Ingredients

• 200 g zucchini
• 300 g pumpkin flesh (e.g., butternut)
• 4 tomatoes
• 350 g fusilli
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp plant oil
• 200 ml tomato juice
• 12 Nürnberger roast bratwurst
• 100 ml whipping cream
• Cayenne pepper
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the zucchini, trim ends, cut lengthwise in half and slice into about 1 cm thick pieces. Peel the pumpkin flesh and dice it small. Wash the tomatoes, halve them, remove stems and roughly cube.

2. 2.

   Cook the pasta in plenty of boiling salted water until al dente. Peel the onion and slice thinly. Peel the garlic and mince finely. Sauté both in a large pan with 1 tbsp oil until translucent. Add the pumpkin, deglaze with tomato juice, and simmer gently for about 5 minutes.

3. 3.

   In another pan, brown the bratwurst in the remaining hot oil for about 5 minutes all sides. Add the zucchini and tomato pieces to the pumpkin and cook together for about 4 minutes. Stir in cream and season with salt and pepper.

4. 4.

   Drain the pasta, let it drain, then toss into the vegetable mixture. Place the browned bratwurst on top and sprinkle with parsley before serving.