Pasta in pumpkin mascarpone cream with toasted almonds
Time
Preparation time: 10 min.
Cooking or baking time: 20 min.
Total preparation time: 30 min.
Mascarpone gives this pumpkin pasta dish a beautiful and unmistakable creaminess and the roasted planed almonds give the finishing touch. The dish is vegetarian and can be, for example, by cream cheese (meaning vegan cream cheese)? instead of simply changing vegan vegan mascarpone.
Ingredients for two persons:
- 250-300 g of pasta, spaghetti, linguine or tagliatelle
- 500 g Hokkaido pumpkin meat
- 250 g mascarpone
- 1 cup of hot vegetable stock
- 70 g of Parmesan
- 50 g of sliced almonds
- 1/2 bunch of parsley
- Neutral oil, pepper, salt, nutmeg
preparation
- Wash the Hokkaido pumpkin, cut into slices and then cut into even 1-2 cm cubes. Roast the pumpkin cubes in a non-stick pan and simmer for a few minutes.
- Cook the noodles in plenty of salted water for about 8 minutes or according to the instructions on the label al dente. Carefully roast the sliced almonds in a coated pan until golden brown, stirring again and again, then remove and place in a bowl.
- Add mascarpone and half of the parmesan and the hot vegetable stock to the pumpkin cubes, stir, season to taste with pepper and salt and plenty of nutmeg. Add chopped parsley. It should be a creamy mass.
- Drain noodles, dripping wet into a large bowl, add the mascarpone cream. Serve with the remaining Parmesan and the sliced almonds.
As an alternative to parsley, you can also use sage, if you like it.
I wish good appetite!
