Pumpkin Sauerkraut Penne

Ingredients

• 350 g whole wheat penne
• Salt
• 2 onions
• 4 Garlic cloves
• 400 g pumpkin flesh
• 4 tbsp olive oil
• 0.5 glass white wine
• 150 ml Vegetable broth
• 1 tbsp finely chopped oregano
• a pinch cinnamon
• 1 tsp paprika (sweet)
• black pepper (freshly ground)
• 100 g sauerkraut
• 3 tbsp black olives
• 50 g Parmesan

Instructions

1. 1.

   Dice the onions, mince the garlic, and cut the pumpkin into 1 cm cubes. Heat olive oil and sauté onions and garlic until translucent.

2. 2.

   Add pumpkin, wine, vegetable broth, oregano, salt, cinnamon, paprika, and pepper; simmer over medium heat for 8-10 minutes until the pumpkin is tender. Finely chop sauerkraut, slice olives, and grate parmesan. Blend the sauce, add sauerkraut, reheat, and season to taste.

3. 3.

   Drain the pasta, toss with the pumpkin sauce, and sprinkle with olives and parmesan before serving on plates.