Pasta with pumpkin, goat cheese and cranberries
Tags:
alcohol-free
vegetarian
Description
If you love pasta, it's always nice to discover new variations. You just have to try it out and see which flavours harmonise well. Our in-house chef did just that. The result was ingenious! On the one hand, it is super tasty. On the other hand, it is so cleverly calculated that you can make more of the pumpkin soup at once. This way you can enjoy the soup on its own one day, before adding it to the goat's cheese and cranberry pasta the next day. It really doesn't get any more convenient than this!
Zutaten für
For the pumpkin soup
1
onion
1
Tablespoon(s)
rapeseed oil
150
g
pumpkin, diced
50
ml
cream
200
ml
vegetable stock
0.5
garlic clove
salt, pepper, sugar, chili to taste
For the pasta
400
ml
pumpkin soup
500
g
wholemeal spaghetti
100
g
ham cubes (optional)
150
g
fresh goat's cheese
100
g
cranberries (from the jar)
3
Tablespoon(s)
pumpkin seeds, roasted
Preparation
Prepare the soup
1
Sauté onions and garlic in oil until translucent.
2
Add the pumpkin and sauté briefly.
3
After 1 - 2 minutes, deglaze with vegetable stock and add cream.
4
Cook for 20 - 30 minutes until the pumpkin is completely soft.
5
Puree the soup and season to taste.
Prepare the pasta
1
Cook the pasta according to the instructions. (Add diced ham to the pumpkin soup and) Warm the pumpkin soup slightly.
2
Drain the cooked noodles and mix with the warm pumpkin soup.
3
Arrange the pasta and garnish with cranberries, fresh goat cheese and pumpkin seeds. Serve immediately.
Zutaten für
For the pumpkin soup
1
onion
1
Tablespoon(s)
rapeseed oil
150
g
pumpkin, diced
50
ml
cream
200
ml
vegetable stock
0.5
garlic clove
salt, pepper, sugar, chili to taste
For the pasta
400
ml
pumpkin soup
500
g
wholemeal spaghetti
100
g
ham cubes (optional)
150
g
fresh goat's cheese
100
g
cranberries (from the jar)
3
Tablespoon(s)
pumpkin seeds, roasted
