Pasta with Pumpkin Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 600 g Pumpkin (e.g. Muskmelon)
• 1 tbsp Olive Oil
• 100 ml Vegetable broth
• Salt
• Pepper
• nutmeg
• 400 g whole wheat tagliatelle
• 80 g Walnuts
• 5 g Dill (0.25 bunch)
• 20 g Parmesan cheese (1 piece)
• 100 ml heavy cream
• 40 g sour cream (2 tbsp)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Peel, deseed, and dice the pumpkin. Heat the oil in a pan and sauté the onions and garlic until translucent over medium heat. Add the pumpkin, sauté for 2 minutes, and pour in the broth. Season with salt, pepper, and freshly grated nutmeg and simmer covered over low heat for about 15 minutes.

2. 2.

   Meanwhile, cook the pasta al dente in boiling salted water according to package instructions.

3. 3.

   In the meantime, toast the walnuts in a pan without fat over medium heat until golden brown. Remove from the pan and let cool. Wash, dry, and chop the dill. Grate the Parmesan cheese. Roughly chop the walnuts.

4. 4.

   Add the heavy cream and sour cream to the pumpkin and mash everything finely with a potato masher. Drain the pasta and mix it in. Distribute the pasta with pumpkin sauce on 4 plates and sprinkle with walnuts, dill, and Parmesan.