Pasta with Roasted Vegetables

Ingredients

• 4 shallots
• 400 g pumpkin flesh (e.g., Hokkaido)
• 400 g red beet
• 2 tbsp butter
• 1 tbsp sugar
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 200 ml vegetable broth
• 4 sprigs thyme
• 400 g pappardelle

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel the shallots and cut them into slivers. Cut the pumpkin into pieces. Peel the red beet and slice it thinly. In a hot, ovenproof pan add butter with sugar, toss in the prepared vegetables, season with salt and pepper, then deglaze with lemon juice and broth. Add thyme leaves and roast in the oven for about 30 minutes until almost all liquid has evaporated.

3. 3.

   Cook the pasta al dente in salted water, drain and mix it into the roasted vegetables. Season with salt and pepper to taste and serve.