100 g rigatoni
100 g pumpkin, peeled
1 teaspoon olive oil
½ small onion
50 g Katiki Domokou cheese
20 g cashew nuts, crushed
Salt
Pepper
Zutaten
Zeitpunkt der Ausführung
35 minutes
Rigatoni with Pumpkin Sauce
Ausführungsmethode
1
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.
2
Boil the pasta in a pot with salted water according to the instructions on the packaging.
3
In the meantime, add the olive oil in a non-stick pan to warm it up and sauté the finely chopped onion.
4
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.
5
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.
6
Garnish with freshly ground pepper and a few pieces of cashew nuts.
*Die im Rezept angegebenen Gramm sind Richtwerte.
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