Pumpkin Pasta

For the pumpkin pasta, first peel the pumpkin, remove the seeds and dice. Peel the onion and cut into fine rings. Cut the bacon into strips about 1 cm wide. Chop the sage leaves. Finely grate the Parmesan cheese.

Preheat the oven to 220 °C. Line a baking tray with baking paper.

Place the bacon, pumpkin and onion on it. Season with salt and pepper, sprinkle with sage and drizzle with olive oil. Put in the oven for about 15-20 minutes until the pumpkin is soft and the bacon is crispy.

In the meantime, cook the pasta in salted water until al dente. Drain, but save about 125 ml of the water.Mix the pumpkin, bacon and onion together with the pasta in the pot and add a little cooking water until the desired consistency of the sauce is reached. Stir in the Parmesan cheese.

Serve the pumpkin pasta sprinkled with parmesan.

Preparation Tip:

If you prefer to enjoy the pumpkin pasta vegetarian, you can simply omit the bacon.

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