Spaghetti with Pumpkin and Yogurt Herb Sauce

Ingredients

• 600 g Hokkaido pumpkin (1 piece)
• Salt
• Cayenne pepper
• 2 tbsp olive oil
• 60 g pumpkin seeds (4 tbsp)
• 400 g Whole Wheat Spaghetti
• 10 g herbs (handful; e.g., parsley, basil, young thyme)
• 1 Garlic clove
• 300 g Yogurt (3.5% fat)
• Pepper
• 1 tbsp Lemon Juice
• 20 g radish sprouts
• 40 g Parmesan (30% fat in the product)
• 30 g cranberries (2 tbsp)

Instructions

1. 1.

   Clean, wash, halve or quarter the pumpkin, remove seeds and cut into thin strips. Place pumpkin strips on a parchment-lined baking sheet, season with salt and cayenne pepper, drizzle with oil, and roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.

2. 2.

   Meanwhile, toast the pumpkin seeds in a hot pan over medium heat for 3 minutes. Set aside to cool. Cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

3. 3.

   For the sauce, wash herbs, pat dry, remove leaves from stems, finely slice half of the herbs into very thin strips. Peel and finely chop garlic. Mix chopped herbs and garlic with yogurt, season with salt, pepper, and lemon juice.

4. 4.

   Rinse sprouts thoroughly, pat dry. Grate Parmesan coarsely. Drain spaghetti and arrange on a plate with pumpkin strips. Sprinkle everything with toasted pumpkin seeds and sprouts. Drizzle with the yogurt sauce and top with remaining herb leaves, Parmesan, and cranberries.