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Ingredients (2 servings)
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500 g Bio-Speisekürbis
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500 g Maroni
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1 Packung Barilla Pasta
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150 g Zwiebel gelb
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250 g Bio-Heumilch-Sauerrahm
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Olivenöl, Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees. Wash the pumpkin, remove the seeds, and cut into bite-sized cubes. Score the chestnuts crosswise on the rounded side.
- Spread the pumpkin cubes on a baking sheet with a little olive oil, salt, and pepper, add the chestnuts, and roast in the oven for about 20 to 25 minutes until the pumpkin is soft and the chestnuts pop open.
- Meanwhile, for 2 servings, cook about half of the pasta in plenty of salted water until al dente. Peel and finely dice the onion and sauté in a large pan with a little oil until translucent.
- Peel the roasted chestnuts and chop them roughly. Add the roasted pumpkin and chestnuts to the onions in the pan. Stir in the sour cream and a splash of pasta cooking water, then season with salt, pepper, and a pinch of nutmeg to create a creamy sauce.
- Add the drained pasta directly to the pan, toss well with the pumpkin and chestnut sauce, and serve immediately.
