Spaghetti with Pumpkin and Spinach-Goat Cheese Sauce

Ingredients

• 400 g Whole Wheat Spaghetti
• Salt
• 1 Red Onion
• 300 g Hokkaido pumpkin pulp
• 300 g spinach
• 2 tbsp olive oil
• Pepper
• 150 g goat cheese (45% fat in milk)
• 45 g pumpkin seeds (3 tbsp)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Then drain in a sieve and let it drain well.

2. 2.

   Meanwhile, peel, halve, and slice the onion. Slice the pumpkin pulp into strips. Wash the spinach, clean it thoroughly, and slice it into strips.

3. 3.

   Heat 1 tbsp of oil in a pan. Add the spinach and sauté for 5 minutes over medium heat until it wilts. Heat the remaining oil in another pan. Sauté the onions and pumpkin in it for 5 minutes; then season with salt and pepper.

4. 4.

   Add the fresh cheese and about 4-5 tbsp of water to the spinach and simmer for 2 minutes, stirring constantly, then season with salt and pepper.

5. 5.

   Place the pasta on plates, drizzle with the pumpkin sauce and sprinkle with pumpkin seeds.