Pumpkin noodles: the recipe for autumn

Cool autumn weather, colorful leaves and pumpkin time: Pumpkin noodles not only taste delicious, they are also quick to prepare for lunch or dinner. You can find the recipe here.

This recipe conjures up a lot of flavor on the plate on cool late summer days.

Ingredients: Pasta with butternut squash

For the delicious pasta with pumpkin sauce you need:

  • 1 kg Butternusskürbis
  • 1 clove of garlic
  • 125 ml vegetable broth
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 pinch of fresh pepper
  • 1 chili pepper
  • 500 grams of pasta
  • 2 Bags  Baby Spinat
  • 200g Mushrooms
  • chopped walnuts to taste


The preparation of the pumpkin noodles is quick and easy:

  1. Preheat the oven to 200 degrees. Line the baking sheet with baking paper, cut the  pumpkin in  half and place the cut side down on the baking sheet – bake the pumpkin for 30 to 40 minutes. Then remove the pumpkin seeds with a spoon.
  2. Remove the pulp from the pumpkin and puree in the blender with the vegetable stock, oil, chili, salt and pepper. Set the sauce aside.
  3. Put on the pasta water and cook the noodles according to the package instructions. Then sear the mushrooms in a pan and add the pumpkin sauce – let simmer over medium heat.
  4. Finally stir the noodles into the sauce together with half of the cooking water. Wash the spinach and then add it. Season with salt and pepper and   serve with the chopped nuts .

The pumpkin sauce can be stored in the refrigerator for a few days.


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