Spaghetti with Pumpkin, Walnuts and Spinach Leaves

Peel the shallots and garlic, cut both into cubes.

Cut the pumpkin in half, scrape out the seeds and cut the pumpkin flesh into wedges. Mix the pumpkin with chili, thyme, sunflower oil, shallots and garlic on a baking tray and roast at 140 °C for about 35 minutes.

Put the roasted pumpkin in a pan and mash it with a potato masher. Now add cream and 3 tablespoons of the walnuts.

Cook the spaghetti according to package directions until al dente, add a soup ladle of pasta water to the pumpkin sauce.

Season the sauce with salt and pepper, add the drained spaghetti with the spinach and mix briefly.

Roll up the spaghetti with pumpkin, walnuts and spinach leaves in portions on a meat fork, arrange in deep plates and garnish with the remaining chopped walnut kernels.

Preparation Tip:

The recipe can also be prepared with hazelnuts instead of walnuts.

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