Pasta with Pumpkin Sauce and Truffles

Pasta dishes are always a good idea!

Prepare: Cut squash into 5 mm thick, large slices, cut out moons and stars, set aside with lid closed.

Prepare: Sauté the pumpkin sections (250-300 g) and shallots in warm oil. Extinguish with wine and vermouth, soften the pumpkin for 10 minutes with the lid closed, mash everything together, pour through a sieve back into the cleaned frying pan, perhaps boil gently while stirring. Add cream, bring to boil, season. Add truffle cubes, set sauce aside. Roast pumpkin moons and stars in the hot clarified butter on both sides until light brown, keep warm with the lid closed.

Make pasta al dente, drain, drain. Repeatedly heat the sauce. Arrange noodles and squash on hot plates, pour sauce over, garnish.

Hints: – Truffle oil is in Italian specialty stores.

– Instead of dried pasta, use fresh. Increase mass to 600-800 g.

Can be prepared: Cut out squash the day before, blanch briefly. Cook sauce, keep both in the refrigerator with the lid closed.

The vegetarian gourmet menu: – Leek timbales

– Pasta with pumpkin sauce and truffles – Tangerines in Grand Marnier

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