Pumpkin Cream Noodle

Pumpkin Cream Noodle

Ingredients

• 500 grams of spaghetti pasta
• 400 grams of pumpkin
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 boxes of sour cream
• 4 tablespoons thinly grated Parmesan cheese
• salt to taste
• black pepper to taste
• parsley (or parsley) minced to taste

Method of preparation

• Cook pasta according to package directions and set aside.
• Chop the pumpkin well or grate it.
• In a pan, heat the olive oil and brown the onion, add the squash, salt and pepper.
• Stir from time to time and cook over low heat (160 ° C), in the water that forms, until tender.
• Add the cream, Parmesan cheese, mix well and turn off the heat.
• In a serving dish, place the spaghetti and the sauce over it.
• Sprinkle the parsley and serve.

HOW TO MAKE

• Pumpkin Cooking: Preheat oven to 180 ° C. 
• Place the two halves of the pumpkin in a refractory with the cut part facing down. 
• Pour ½ cup of water into the pan and bake until soft for about 30-35 minutes. 
• Use a fork to pull the fibers from the shell to form a spaghetti. 
• Put the fibers in a bowl and set aside. 
• You can separate the shells to use as a dish later.

For the filling: 

• Heat the oil in a large skillet over medium heat. 
• Add onion, jalapeño and peppers. 
• Cook for 2 minutes or until soft. 
• Add beans, corn and chilli powder. 
• Cook, stirring constantly, for another minute. 
• Finally add the ready-made pumpkin-spaghetti fibers, coriander, lemon juice and salt.
• Cook for a minute or until everything is warm. 
• Put the mixture back in the shells if desired and serve.