Pumpkin Pasta with Arugula

Ingredients

• 400 g Hokkaido pumpkin
• 1 Red Onion
• 2 cloves garlic
• 0.5 red chili
• 250 g whole wheat pasta
• Salt
• 2 tbsp olive oil
• Pepper
• 4 sprigs thyme
• 40 g arugula
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Wash the pumpkin, remove the seeds and cut it into pieces. Peel the onion, halve it and slice it into strips. Also peel and chop the garlic. Slice the chili into rings.

2. 2.

   Cook the pasta in boiling salted water according to package instructions until al dente. Then drain and reserve the cooking water.

3. 3.

   Meanwhile, heat the olive oil in a pan and fry the pumpkin cubes over medium heat for 5 minutes. Add the onion, garlic and chili and fry for another 5 minutes. Wash the thyme, shake it dry and pluck the leaves. Add the thyme leaves to the pumpkin and season with salt and pepper.

4. 4.

   Add about 200 ml of pasta water to the pumpkin and simmer for another 5 minutes until the pumpkin is cooked through. Wash the arugula, spin it dry and tear it into bite-sized pieces.

5. 5.

   Add the cooked pasta and arugula to the pan and mix briefly. Divide the pumpkin pasta with arugula onto two plates and sprinkle with pumpkin seeds.