Roasted Pumpkin Pasta with Pumpkin Seed Oil
Ingredients
- 500 g pumpkin
- 200 ml milk
- 4 tbsp cold-pressed pumpkin seed oil
- 200 g flat egg noodles (lebbencs)
- 200 g homemade smoked ham
- ½ red onion
- 1 sprig fresh rosemary
- Salt
- 5 sprigs fresh thyme
- Freshly ground black pepper
- 2 tbsp cold-pressed rapeseed oil
Preparation
Slice the ham into strips and crisp it up in rapeseed oil. Remove from the pan and set aside. Peel and dice the pumpkin, toss in the fresh herbs, and quickly sauté over high heat to get a little colour.
Boil the noodles until still slightly firm, then drain. Toss them immediately with pumpkin seed oil to prevent sticking and let them absorb the flavour. Reserve one mug of pasta water and pour it over the sautéed pumpkin — from here it will cook, not roast.
Add the milk to the pumpkin mixture and let it simmer for 10 minutes. Meanwhile, slice the red onion and sprinkle it with salt.
Combine the pasta, pumpkin sauce, salted onions, and the previously cooked ham. Season with black pepper and transfer to an oven-safe dish. Grill in the oven or microwave for 10–15 minutes, until the top turns golden.
Garnish with chopped fresh herbs and a drizzle of pumpkin seed oil.
