Autumnal Pumpkin Pasta
Enjoy autumnal pumpkin pasta with tender pumpkin, aromatic spices and fresh cream. Ideal for a cozy dinner, this recipe adds warmth and flavor of the season.
Ingredients:
400 g spaghetti squash or Hokkaido pumpkin
3 teaspoons olive oil
2-3 garlic cloves, finely chopped
400g Bongiovi Arrabbiata Tomato Sauce
1 tablespoon tomato paste
1 red chili pepper, deseeded and finely chopped (for the spiciness)
salt and pepper to taste
Fresh herbs (e.g. basil or oregano)
Preparation:
Prepare the pumpkin: Halve the pumpkin, remove the seeds and bake in the oven at 200 °C for about 30-40 minutes until the flesh is soft.
Scrape out the pumpkin flesh: After baking, scrape out the pumpkin flesh with a fork to form spaghetti-like threads.
Mixing: Mix the pumpkin threads with the Arrabbiata sauce and mix well.
Serving: Arrange the pasta on plates and garnish with fresh herbs as desired.
This combination of spicy Arrabbiata sauce and sweet pumpkin is perfect for the autumn