Shell Pasta

Ingredients

• 250 g pumpkin
• 1 leek stalk
• 1 stalk Celery
• 2 tbsp butter
• 150 ml vegetable broth (instant)
• 250 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• Cayenne pepper
• Lemon juice
• 500 g shell pasta (conchiglie)
• 30 g freshly grated Parmesan
• basil leaves (for garnish)

Instructions

1. 1.

   Peel the pumpkin and remove seeds. Cut into small cubes. Clean the leek, rinse, and slice thinly into rings. Rinse celery, clean, and finely chop.

2. 2.

   Heat butter in a pan. Sauté vegetables. Add broth, cover, and simmer 15-20 minutes. Pour in cream and reduce uncovered until thickened to a creamy sauce.

3. 3.

   Remove from heat, stir in crème fraîche, season with salt, cayenne pepper, and lemon juice.

4. 4.

   Cook shell pasta in plenty of salted water according to package instructions until al dente. Drain and let rest. Toss noodles with sauce and parmesan. Garnish with basil leaves before serving.