Pumpkin Curry Penne

Cut pumpkin flesh into strips, put in a bowl, salt and let stand for some time.

Meanwhile, in a saucepan, very slowly sauté diced onion in hot oil until light. Stir in curry, deglaze with a strong dash of vinegar and add the well squeezed pumpkin. Salt, pepper and steam the pumpkin covered at not too high heat for 20-45 minutes, depending on the variety, until soft.

Stir occasionally to prevent sticking and add a little water if necessary. The vegetables should not become too dry.

Meanwhile, cook the pasta according to instructions in plenty of salted water until al dente, strain and briefly rinse with cold water.

Stir the sour cream with flour until smooth and stir into the soft cooked pumpkin. If desired, add whipped cream and boil down briefly. Add the drained penne and stir everything gently. Season to taste with salt, pepper and curry.

Serve in warmed plates and sprinkle with the freshly grated Parmesan. Garnish with basil.

Preparation Tip:

You can, of course, prepare this recipe with other types of pasta.

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