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Ingredients (4 servings)
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400 g Garofalo Teigwaren
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400 g Kürbis
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200 g Bio-Tempeh
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1 Stk. Bresso Frischkäse
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100 ml Bio-Vollmilch
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1 Stk. Rote Zwiebel
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Öl, Salz, Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente according to package instructions, then drain.
- Meanwhile, cut the pumpkin and tempeh into bite-sized cubes. Peel and finely chop the red onion.
- Heat some oil in a large pan. Fry the pumpkin and tempeh vigorously for about 8 to 10 minutes, then add the onion and sauté briefly.
- Stir the cream cheese and milk into the pan until a creamy sauce forms. Fold in the cooked pasta, season with salt and pepper, and serve immediately.
