RECIPE – Here we go with my second pumpkin fall recipe. As I said in the first one (you find it here) I had one hokkaido at home and used one half for the soup and the second half for this delicious dish. It’s a creamy pumpkin sauce with zucchini pasta. Of course, you can serve normal noodles with the sauce but give your little zucchinis a try as pasta – it’s a low carb alternative AND tastes really good in my opinion. Since you don’t cook them, I always heat up the sauce quite hot and then mix in the zucchini so they get a warm too.
As I already said, I love pumpkin not only for its delicious taste but also it versatility – soup, sauce or even on its own as a side dish. For this recipe, I took some aside, cut it in very small pieces, caramelized it and sprinkled it over the finished dish. Try it out!
INGREDIENTS – sauce serves 3-4
- 400 g pumpkin (I used hokkaido)
- 1 onion
- 2 cloves of garlic (if you like)
- 2 tbsp olive oil
- 1 tbsp agave nectar
- chili flakes
- 250 ml water
- 100 ml soy cream
- for the pasta I use about 1-2 zucchinis per person (do as much as you want, you can eat a looot of them compared to normal pasta^^)
Chop the onion and garlic small. Take 2/3 of the pumpkin (if you use hokkaido you don’t even have to take the skin of! 🙂 and cut it into rough pieces. Preheat 1 tablespoon of oil in pan and first roast gently the onion and garlic before adding the pumpkin. After a few minutes add the water and let it boil down on a low heat.
Cut the leftover 1/3 of pumpkin into small cubes. Heat up the last tablespoon of oil and fry the little pumpkin pieces with the chili and some salt (avoid burning them!). Now add the agave nectar, let it caramelize for a short moment and then put it aside.
If you wanna make zucchini pasta, cut your zucchinis in pasta shape.
When the pumpkin is soft, puree with the cream and season with salt and pepper. Bring the sauce to a final boil, remove from the cooker and mix in your pasta.
Serve with the caramelized pumpkin and enjoy!
pictures by myself