Pasta with Pumpkin Sauce

4 SERVINGS

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INGREDIENTS

800 g Hokkaido pumpkin
2 shallots
2 cloves of garlic
1 tablespoon olive oil
450 ml vegetable broth
100 ml cooking cream
1 teaspoon dried oregano
1 teaspoon salt
A pinch of ground pepper
A pinch of ground ginger
320 g whole wheat pasta
500 g chicken breasts
40 g hard aged cheese

INSTRUCTIONS

1
Wash the pumpkin, cut it in half, and scoop out the seeds. Then cut it into 1-2 cm wide strips. Peel and slice the onion and garlic.
2
Preheat the oven to 200 °C. Arrange the vegetables on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes, until the vegetables are soft.
3
Meanwhile, prepare the chicken breasts by cutting them into smaller pieces, season with salt, and fry in a non-stick pan with a drop of olive oil. Once the vegetables are roasted, transfer them to a blender, add the broth and cooking cream, and blend into a smooth sauce.
4
Pour the sauce over the chicken pieces, season with oregano, salt, pepper, and ground ginger, and heat through.
5
Cook the pasta according to the package instructions. Drain the cooked pasta and immediately add it to the sauce, mix well, and serve. Serve topped with grated cheese.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!