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Fast and delicious: spaghetti with pumpkin pesto
Whether as a soup or from the oven – the vitamin-rich and low-calorie pumpkin convinces us in all variations. But we’re particularly in love with this delicious pesto recipe that only requires a few ingredients and is easy to prepare.
light
Vegetarian
pasta dishes
ingredients
- 300 g pumpkin pulp (nutmeg or Hokkaido pumpkin)
- 2 cloves of garlic
- 5 tbsp olive oil
- 5 tbsp vegetable broth
- 2 tbsp pumpkin seeds
- 500 g Spaghetti
- 3 EL Vinegar-Balsamic-Creams
- salt, coarse black pepper
- 40g grated Parmesan
preparation
- Cut the pumpkin flesh (Hokkaido with skin) into very small cubes. Peel and press the garlic. Steam both in a little olive oil for approx. 5 minutes. Deglaze with the broth and let simmer for 5 minutes. Roast the pumpkin seeds in a pan without fat and then roughly chop them.
- Cook spaghetti in plenty of salted water until al dente, drain and drain well. Mix well with the remaining olive oil, pumpkin cubes, seeds and balsamic vinegar. Serve sprinkled with pepper and parmesan.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2.741kJ 655kcal |
| fat | 20.0 g |
| carbohydrates | 94.0 g |
| protein | 21.0 g |
