Wholemeal pasta, pumpkin and black cabbage is a vegan recipe, simple, with natural and comforting flavors. The result depends a lot on the products quality, whether they are from your kitchen garden or from small local farmers, the pasta will be super tasty!
Time: 1 hour
Cost: medium – low
Servings: 4 people
320 g Wholemeal pasta (I used strozzapreti)
500 g Yellow pumpkin
300 g Black cabbage
1/2 medium onion
How to get up
To prepare the Wholemeal pasta, pumpkin and black cabbage, proceed as follows.
Wash the black cabbage well, cut it into strips and boil it for a few minutes in salted boiling water, drain without throwing the water (in which the pasta will be cooked) and cool immediately with cold water and keep aside.
Chop the onion and fry it in a pan with a drop of olive oil, add a few sprig of thyme and the diced pumpkin, salt, pepper and after a few minutes add two water sprigs and cover. Cook for 10 to 15 minutes, until the pumpkin has softened, then turn off, remove the thyme sprig and blend until obtaining a smooth and homogeneous cream that is not too thick (if necessary add water). Season with salt and put the pumpkin cream back in the pan.
Cook the pasta in the same water in which you cooked the cabbage, and remove it a couple of minutes before the end of cooking and finish cooking in the pumpkin cream by adding a little cooking water (the quantity depends on the consistency of the cream).
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