Rigatoni with Pumpkin Sauce


100 g rigatoni
100 g pumpkin, peeled
1 teaspoon olive oil
½ small onion
50 g Katiki Domokou cheese
20 g cashew nuts, crushed

Zeitpunkt der Ausführung
35 minutes
Cut the pumpkin into pieces, place the pieces on a baking pan with baking paper and bake for 30’ until it softens. Alternatively, you can boil it. When ready, mash well with a fork.
Boil the pasta in a pot with salted water according to the instructions on the packaging.
In the meantime, add the olive oil in a non-stick pan to warm it up and sauté the finely chopped onion.
Add the pumpkin, the crushed cashew nuts and the salt. Mix until all the ingredients are well combined with the pumpkin. Continue cooking over low heat.
When the pasta is ready, drain and add in the pan with the sauce. You should also add a little of the reserved pasta water for a creamy texture. Add the Katiki Domokou cheese and stir well. Remove from heat.
Garnish with freshly ground pepper and a few pieces of cashew nuts.
*Die im Rezept angegebenen Gramm sind Richtwerte.
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