Creamy Pumpkin Pasta with Baby Spinach and Parmesan

Preparation

1. Thoroughly wash the Hokkaido pumpkin, cut it in half, remove the seeds with a tablespoon, and cut the flesh along with the skin into roughly 1.5 cm cubes.

2. Heat the olive oil in a large, deep pan over medium to high heat and sauté the pumpkin cubes, turning occasionally, for about 6 minutes until lightly browned.

   ⏱ 6 min

3. Add the diced onion and chopped garlic to the pumpkin in the pan and sauté over medium heat for 2 minutes until translucent.

   ⏱ 2 min

4. Pour in the water and heavy cream, season with a pinch of salt, pepper, and nutmeg, and let everything simmer gently covered over low to medium heat for about 8 minutes until the pumpkin is tender.

   ⏱ 8 min

5. Meanwhile, bring plenty of salted water to a boil in a large pot, cook the penne according to the package instructions for about 10 minutes until al dente, and drain in a colander.

   ⏱ 10 min

6. Fold the washed baby spinach and two-thirds of the grated Parmesan into the hot pumpkin cream sauce and let the spinach wilt for about 2 minutes.

   ⏱ 2 min

7. Toss the drained penne into the sauce, season to taste with salt and black pepper, and serve the pasta in deep plates sprinkled with the remaining Parmesan.