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Ingredients (2 servings)
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310 g Iglo Goldbrasse
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1 Packung Barilla Integrale Vollkornpasta
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400 g Speisekürbis
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200 g Philadelphia Frischkäse
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2 EL Olivenöl
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Salz und Pfeffer
Preparation
- Wash the pumpkin, remove the seeds, and cut into small cubes. For 2 servings, cook about half of the whole wheat pasta in plenty of salted water according to package instructions until al dente.
- Heat one tablespoon of olive oil in a large pan and fry the pumpkin cubes over medium heat for about 10 minutes until tender. Add a splash of pasta cooking water and the cream cheese, stirring everything into a creamy sauce.
- Meanwhile, heat the remaining oil in a second pan. Season the thawed sea bream with salt and pepper and fry skin-side down until crispy, then flip and let it finish cooking briefly.
- Drain the cooked pasta, toss it directly with the pumpkin and cream cheese sauce, season with salt and pepper to taste, and serve topped with the fried sea bream fillets.
