Servings
4
Preparation time
20 Minutes
Preparation time
30 Minutes
Delicious pasta with roasted pumpkin. A great dish for both adults and children. I think even very young children are going to love this very much because it's nice and sweet and secretly there are still vegetables hidden in it, which the moms and dads will love :-)
You can choose to mash some extra feta through the sauce, also very tasty. I kept the sauce very plain. Feta on top because not all my kids like feta (there's always something to learn in life!)
If your kids don't like feta but do like Parmesan cheese, you can very well add that here too.
If you have too much pumpkin sauce - and I hope you do - use this as a base for the very best pumpkin sauce. Add some more broth and puree. OVERHAPPY!
1 large bottle pumpkin
1 yellow onion
1 bulb of garlic
olive oil
2 tsp paprika
salt and pepper
spaghetti for 4 people
half a liter of chicken broth (vegetable broth if you want veg)
feta
1 tsp sumac
1 zucchini
Preheat the oven to 200 degrees
Cut the crown of the garlic and pour quite a bit of olive oil over it, then wrap with silver foil
Cut the onion ij coarse pieces
Cut the pumpkin into coarse pieces without the seeds
Place all of this on a baking sheet lined with baking paper
Sprinkle the paprika over this and then pour quite a bit of olive oil over it, making sure everything is covered with olive oil
Put this in the oven for 30 minutes
Cook the spaghetti
Turn the zucchini into spaghetti strands
Put the squash, onion in a mixing bowl and squeeze the garlic above them
Add the broth and puree until creamy
If the sauce is too thick add some hot water or additional broth
Add pepper and salt to taste
Combine the hot cooked pasta with the zucchini pasta. Add the sauce to this as well
Top with feta, sumac, any extra paprika for color, pepper and basil
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