Pasta with Pumpkin and Almond Flakes

Ingredients

• 400 g spaghetti
• 2 tbsp butter
• 1 Shallot
• 350 g pumpkin flesh (peeled and cleaned)
• 5 tbsp orange juice
• 200 ml vegetable broth
• nutmeg
• Salt
• Pepper
• 2 tbsp almond flakes
• small sage leaf (for garnish)

Instructions

1. 1.

   Dice the pumpkin flesh. Peel and finely dice the shallot.

2. 2.

   Heat butter in a pan. Add shallot cubes and sauté for about 3 minutes. Then add pumpkin cubes and simmer for another 5 minutes. Pour in orange juice and vegetable broth, and reduce gently over low heat for about 15 minutes.

3. 3.

   Bring a large pot of salted water to a boil. Cook the pasta until al dente.

4. 4.

   Toast almonds in a dry pan without oil.

5. 5.

   Season the pumpkin mixture with nutmeg, salt, and pepper, then remove from heat. Transfer to a large bowl, mix with freshly cooked noodles, and serve immediately topped with almond flakes and garnished with sage.