Pappardelle with Pumpkin and Beets
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- 4 shallots
- 400 grams Pumpkin (such as Hokkaido)
- 400 grams Beets
- 2 Tbsps butter
- 1 Tbsp sugar
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 200 milliliters Vegetable broth
- 4 sprigs thyme
- 400 grams Pappardelle noodles
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection.
2.
Peel shallot and cut into wedges. Cut the pumpkin into pieces. Peel beet and cut into thin strips. Heat an oven-proof pan, add butter and sugar and add the prepared vegetables. Sauté briefly, season with salt and pepper and pour in the lemon juice and broth. Add thyme and braise in the oven until the liquid has almost completely evaporated, about 30 minutes.
3.
Cook the pappardelle in boiling salted water until al dente, drain and mix with the vegetables. Season with salt and pepper and serve.
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