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Prepare simple pumpkin spaghetti
One of my favorite recipes in the fall season is this tasty pumpkin spaghetti. The combination of sweet squash and spicy garlic is simply irresistible. I've made it dozens of times and it's always a hit. This recipe is perfect when you want to whip up a quick and delicious dish on the table.
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Ingredients
number of servings
4
- 500 g spaghetti
- 1 small Hokkaido pumpkin
- 3 cloves of garlic
- 200 ml cream
- 2 Tablespoon olive oil
- salt and pepper to taste
- freshly grated Parmesan
- A few fresh basil leaves
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Directions
30 min.
1. Step
When you cook the pumpkin spaghetti recipe, thoroughly wash the pumpkin, cut in half, remove the seeds and cut into small cubes. Don't worry, you don't have to remove the skin from the Hokkaido. It becomes soft during cooking and is very tasty.
2. Step
Heat the olive oil in a large frying pan and fry the squash over medium heat. Add the finely chopped garlic. Always stir well so that the garlic does not burn. After about 10 minutes, the squash should be soft and somewhat caramelized.
3. Step
Meanwhile, cook spaghetti in salted water according to package directions. I recommend cooking the pasta al dente so that it still has some bite.
4. Step
Add cream to the squash, season with salt and pepper, and simmer over low heat until a creamy sauce forms.
5. Step
Add drained spaghetti to the pumpkin sauce and stir well so that all the spaghetti is covered by the sauce. This is where the flavor of the pumpkin sauce really melds with the spaghetti.
6. Step
Serve the pumpkin spaghetti immediately with freshly grated Parmesan cheese and a few fresh basil leaves. Enjoy your meal!
7. Step
Personal tip: You can vary this recipe by sprinkling roasted sunflower seeds or pumpkin seeds on top. It gives the dish a nice texture and improves the taste.
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