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Ingredients (4 servings)
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400 g Penne oder Spirelli
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500 g Hokkaido Kürbis
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150 g Bio Baby Spinat
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200 g Feta
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200 ml Bergbauern H-Milch
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Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Wash the pumpkin, remove the seeds, and cut into small cubes. Cook the pasta in plenty of salted water according to package instructions until al dente.
- Heat some olive oil in a large pan and fry the pumpkin cubes for about 8 minutes. Deglaze with the milk and simmer for another 5 minutes until the pumpkin is soft.
- Mash half of the pumpkin in the pan with a fork to create a creamy sauce. Wash the baby spinach, add it to the pan, and let it wilt briefly.
- Drain the cooked pasta, toss it directly with the pumpkin and spinach sauce, and season with salt, pepper, and nutmeg. Crumble the feta on top and serve.
