Recipe of the week: Bright and delicious pumpkin pasta with crackers


Last year I went to the allotment gardeners. My husband built me ​​five very, very nice raised beds exactly according to my ideas. Right on the fence! This makes us THE attraction in our district! How often people stopped with us – amazing!

I could see it from the kitchen window. Fathers explained to their children, who were standing excitedly on the base of the fence, which plants were involved. And sometimes I got into conversation with a grandmother who was excited when the first tomatoes would finally turn red. It’s great, such a small vegetable garden paradise in the middle of the city!

This year we were also able to harvest really hard. Cucumbers, tomatoes, strawberries, beetroot, beans, sugar snap peas, onions, watercress, arugula and last but not least: pumpkins. The protagonist in today’s recipe comes from this harvest.

ingredients for 4 persons

  • 500g Spaghetti
  • 1/2 small pumpkin
  • 2 red onions
  • 4 crackers
  • olive oil
  • 2 tsp tomato paste
  • Garlic of your choice
  • 1 tsp Coriander seeds
  • 1 roasted chili
  • a bit of salt
  • Parmesan
  • Rocket salad
  • a handful of pine nuts

preparation

  1. Bring water to a boil with salt in a large saucepan. Roast the pine nuts in a pan without fat and set aside. Wash the rocket and set aside.
  2. Peel the onions and garlic. Cut the onion into thin wedges, the garlic into fine slices and the crackers into 1 cm thick slices. Clean and finely chop the chillies. Fry everything together in a little olive oil in a large pan. In the meantime, clean the pumpkin and cut into bite-sized slices about 0.5 cm thick. Crush the coriander seeds in a mortar and add to the pan with the pumpkin and the other ingredients and continue to sauté.
  3. Add the noodles to the boiling water and cook according to the package instructions until al dente. Catch the pasta water. The ingredients in the pan should now have some color and roasted aromas. In between, you can deglaze with a little pasta water. I know opinions differ, but that’s how I do it and the starch in the pasta water binds the sauce well.
  4. Roast the tomato paste briefly in the pan and then deglaze with pasta water – this creates a nice sauce. I use about 2 scoops of the pasta water until the sauce has a good consistency. It’s best to approach slowly.
  5. After draining, mix the noodles with the sauce. Arrange on the plate, serve with rocket, pine nuts and grated Parmesan and enjoy.
READ
Top Rated Pasta: This spaghetti recipe wins on Chef

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