Pumpkin pasta
Today we’ve brought you another seasonal treat. The recipe comes from @beahyggespreder, and the pumpkin pasta dish was prepared with the sauté pan from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler – recommended by professional chefs, made for you. High heat, precise timing, bold flavours, and the right tools: with the Original-Profi Collection® every challenge becomes your success. Made in Germany from recycled premium stainless steel. That’s quality at a professional level, just the way you like it. Whether it’s fast searing, intense roasted aromas, or a whole menu for your guests – every detail is designed to support you. Often copied, but never matched: timeless design, made for your kitchen. Professional quality, guaranteed for 15 years.
Have fun trying it out!
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| ½ | Hokkaido pumpkin |
| Spring onions | |
| 1 | garlic clove |
| 1 tbsp. | olive oil |
| 1 liter | vegetable stock |
| salt and pepper | |
| 1/2 tsp. | curry powder |
| 1 pinch | cinnamon |
| 1 knife-tip | nutmeg powder |
| 400 g | whole wheat penne |
| Parmesan to taste |
Instructions
Step 1 of 4:
Wash the Hokkaido pumpkin, do not peel, and remove the seeds. Then cut into small cubes. Cut the spring onions into small rings and peel the garlic.
Step 2 of 4:
Briefly sauté the pumpkin with the spring onions and garlic in a pot with oil. Prepare the vegetable broth, season with salt, pepper, curry, cinnamon, and nutmeg, and continue to simmer for about 10 minutes.
Step 3 of 4:
Now stir in the noodles and cook for about 10 minutes. More broth can be added if needed.
Step 4 of 4:
Serve the pasta and garnish with Parmesan cheese.
