- 250g Explore Cuisine Red Lentil Spaghetti
- 1000 g approx. Hokkaido pumpkin - washed, deseeded and cut into bite-sized cubes
- 150g sun-dried tomatoes in oil - lightly drained, diced
- 80 g walnuts - roughly chopped
- 2 garlic cloves - finely chopped
- 1 chili - deseeded, finely chopped
- 2 tbsp tomato paste
- 5 tablespoons olive oil
- Sea salt and black pepper
- optional: 80 g vegan parmesan, fresh and finely grated
- optional: 30 g parsley, fresh - finely chopped
- First, preheat the oven to 180 degrees top/bottom heat for the Hokkaido pumpkin.
- Wash the Hokkaido pumpkin very well, deseed, cut into bite-sized cubes and mix in a suitable bowl with 2 tablespoons of olive oil and season with a good pinch of sea salt and pepper, if desired. Attention: The Hokkaido pumpkin is not peeled.
- Put the Hokkaido pieces on a baking sheet lined with baking paper for about 15-20 minutes on the middle shelf in the preheated oven. The baking time depends on the size of the cubes.
- Now you can put on the pasta water and cook the spaghetti al dente according to the package instructions. The spaghetti is dripping wet and poured directly from the pot into the pan. If in doubt, cook a minute shorter, then you can "park" them in the water without further ado, because they always continue to cook a little.
- Deseed the chili pepper and then finely chop it like the garlic and take the sun-dried tomatoes in oil directly from the jar (drain them slightly) and dice them.
- Roughly chop the walnuts and wash, dry and finely chop the parsley. Optional: grate the parmesan.
- In a large coated pan (the 250g cooked spaghetti must also fit in there) you now heat 3 tablespoons olive oil on a medium level and let the chili pepper, the garlic and the dried tomatoes sweat for about 2-3 minutes.