There's so much more you can do with a pumpkin than just pumpkin soup: our recipe of the month shows you how to make vegan oven-baked pumpkin spaghetti that not only taste good but is also healthy. Have fun recreating and enjoy!
Recipe for approx. 2 people:
1 small Hokkaido
2 cloves of garlic
1 -2 sprigs of cherry tomatoes
1-2 sprigs of rosemary and thyme
salt, pepper
olive oil
For the topping:
4 tbsp panko breadcrumbs (Asian breadcrumbs)
1 clove of garlic
a little thyme
salt
spaghetti (approx. 125 g per person)
Preheat the oven to 200 degrees fan.
Wash the Hokkaido pumpkin, cut into wedges and remove the seeds. Place in an ovenproof dish with the cherry tomatoes, drizzle with a little olive oil, add the herbs and cook for approx. 1/2 hour. Make sure that the pumpkin does not get too dark.
Season the pumpkin with salt and puree with 2-3 oven tomatoes.
Add the pasta water.
For the topping, stir-fry the olive oil, thyme, garlic and panko breadcrumbs.
Cook the spaghetti until al dente, reserving some of the water for the pumpkin puree when draining (approx. 3 tbsp).
Mix the spaghetti with the puree and arrange. Top the pasta with the roasted panko breadcrumbs and the remaining oven-baked tomatoes.
Enjoy!
About the author:
May I introduce myself?
My name is Bettina and I have been passionate about cooking for as long as I can remember. I originally studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children and live in Munich with my husband, dog and youngest child. I'm also already a grandmother.
Last year I completed a one-year training course to become a nutritional counsellor and mindfulness coach. Healthy food and a happy soul are the basis for a healthy life, so I try to translate all my knowledge into healthy and delicious dishes.
I have been organising cooking trips to Marrakech for a few years now. Unfortunately, Corona is putting a spanner in the works at the moment.
From now on, I can suggest a recipe every month. Mostly vegetarian and always seasonal. It should be quick and delicious. I promise!
You can also check out Bettina on Instagram: @besch_food
