Whole Wheat Spaghetti with Pumpkin Sauce

Ingredients

• 300 g leeks (1 stalk)
• 2 Garlic cloves
• 500 g Hokkaido pumpkin (0.5 pumpkins)
• 200 ml classic vegetable broth
• 80 g whole wheat spaghetti
• Salt
• Pepper
• 0.5 box of red daikon radish sprigs
• 1 tsp pumpkin seed oil

Instructions

1. 1.

   Clean the leeks, halve them lengthwise, wash and cut into about 1 cm wide pieces. Peel the garlic and finely chop.

2. 2.

   Remove the seeds and fibrous inner part from the pumpkin with a tablespoon. Slice the pumpkin into about 1.5 cm thick rounds, peel the slices and dice them.

3. 3.

   Bring the vegetable broth and chopped garlic to a boil. Add the leek pieces and steam covered over medium heat for about 5 minutes.

4. 4.

   Meanwhile, cook the whole wheat spaghetti according to package instructions in salted water.

5. 5.

   Add the diced pumpkin to the leeks, cover and simmer over medium heat for 6–8 minutes. Season with salt and pepper.

6. 6.

   Trim the daikon radish sprigs from the bed. Drain the spaghetti, rinse with hot water and let drain. Plate the spaghetti with the pumpkin sauce, drizzle with pumpkin seed oil and garnish with daikon radish sprigs.