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Pumpkin Bolognese with Pasta

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(3 votes)
Pumpkin Bolognese with Pasta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Healthy, because

Even smarter

 

With a high content of vitamin A, Pumpkin is a superfood for eyes and skin, because it supports vision, especially in the dark, and ensures healthy skin. Pumpkin also contains various B vitamins, which are essential for the nervous system and support the entire metabolism.

To make this dish vegetarian, you can simply replace the minced beef with 7-8 oz of dried red lentils. To do this, cook the lentils according to the instructions on the packet, drain them and add them to the heated oil in the pan. Add the other ingredients as described and then enjoy with the pasta.

Author of this recipe:

Ingredients

for
4
Ingredients
14 ounces
2
2
1 piece
fresh Ginger root (About 1-inch)
18 ounces
2 tablespoons
8 ounces
Pepper (freshly ground)
1 pinch
½ teaspoon
dried Rosemary
5 tablespoons
8 ounces
1 tablespoon
pickled Caper
fresh Rosemary (for garnish)
How healthy are the main ingredients?
Pumpkin

Preparation steps

1.

Rinse pumpkin, cut away the shell, and scrape out seeds and coarse fibers with a spoon. Cut pumpkin into 1/2 inch pieces. Peel shallots and garlic and finely chop. Peel ginger and grate finely.

2.

Cook pasta in a pot of boiling salted water until al dente.

3.

Meanwhile, heat oil in a pan and fry ground meat until crumbly and slightly brown. Add shallots, garlic, ginger and pumpkin cubes and fry for 3 minutes. Add salt, pepper, cinnamon and dried rosemary, then add wine and broth and let everything simmer for 10-15 minutes, until pumpkin is tender. Add a little water or broth if necessary. Add capers, drain, mix and season to taste.

4.

Drain pasta in a colander. Mix pasta with pumpkin Bolognese sauce and serve garnished with fresh rosemary.

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