Sabrina s pasta with pumpkin sauce recipe
Sabrina s Pasta with Pumpkin Sauce recipe
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|salt and pepper|
|1 small||Hokkaido pumpkin, cleaned and diced|
|1 medium||onion, chopped|
|3 clove(s)||garlic, chopped|
|1 tbsp||rosemary, chopped|
|200 g||sour cream|
|250 ml||vegetable stock|
|200 g||bacon, diced|
|1 pack(s)||dried cranberries|
|1 tbsp||olive oil|
|150 g||freshly grated Parmesan cheese|
In a large saucepan heat the oil. Sauté onion, garlic, bacon and the pumpkin for 10 minutes, stirring occasionally. Deglaze with the stock. Cover and cook over low heat until the pumpkin is soft.
Cook the pasta in salted water until al dente.
Mash the pumpkin with a fork. Stir in the sour cream and the cranberries and cook for a few more minutes. Add cream until the sauce is to your liking. Season to taste with salt, pepper and rosemary.
Drain the cooked pasta and combine in a warmed bowl with the pumpkin sauce. Serve sprinkled with Parmesan cheese.
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
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