Pumpkin Pasta –

Ingredients

• 1/2 small Hokkaido
• 1 onion
• 3 cloves of garlic
• 2 tablespoons olive oil
• 200 ml cream
• 1 tsp herbs of provance, dried
• 1 tsp curry powder
• salt and pepper
• 1 tsp tomato paste
• 4 halved cherry tomatoes
• 300-400ml vegetable broth
• 250 g spaghetti
• 1 bunch sage
• sea salt, fresh pepper
• 2 olive oil
• NADA salt and pepper
• NADA vegetable broth
• NADA sea salt, fresh pepper
• Step 1 Wash and dice the Hokkaido squash. Peel and finely dice onion and garlic. Heat olive oil in the Ninja ZEROSTICK Sautè Pan.
• Step 2 Sauté the onion and garlic cubes in it. Add the pumpkin and spices. Pour in vegetables, and cook for about 15 minutes until squash is tender.
• Step 3 If necessary, add more broth. Then finely puree everything, add cream, reheat, if sauce is too thick dilute with a little broth and season to taste with salt and pepper.
• Step 5 Drain the pasta, mix with the pumpkin sauce. Divide the pasta among plates, drizzle the sage butter on top and enjoy