Ingredients
–
500 g hokkaido pumkin
200 g cherry tomatoes
2 onions
2 cloves of garlic
Salt
Pepper
Paprika powder
Olive oil
200 ml soy cuisine
250 g wholemeal spaghetti
50 g baby spinach
White Kimchi
This is how we proceed
–
- Wash the pumpkin, cut it in half, remove the seeds and cut it into small cubes.
- Peel and roughly chop the onions and garlic.
- Place the pumpkin cubes, cherry tomatoes, onions and garlic on a baking tray lined with baking paper or in a baking dish, mix with olive oil, salt, pepper and paprika powder and bake in a preheated oven at 200 °C for approx. 25 minutes.
- Meanwhile, cook the pasta according to the instructions on the packet and reserve approx. 100 ml of the pasta water when draining.
- Wash the baby spinach and pat dry.
- For the sauce, purée the baked pumpkin, cherry tomatoes, onions, garlic and soy cream until creamy.
- Bring the pumpkin sauce to the boil in a pan, stirring briefly, and season to taste.
- Add the pasta to the sauce, mix well and top with baby spinach and White Kimchi.
