Bone salad with herb cream

Name: Bone salad with herb cream
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 150 g Low-fat curd; 100 g Double cream cream cheese; 150 g Skimmed milk yoghurt; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g Pumpkin (e.g. Hokkaido); 500 g black spaghetti; 1/2 red pepper; 2 Spring onions; 3 TABLESPOONS Olive oil; 7-10 Tbsp Chilli powder; 7-10 Tbsp Chives and basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

150 g Low-fat curd
100 g Double cream cream cheese
150 g Skimmed milk yoghurt
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g Pumpkin (e.g. Hokkaido)
500 g black spaghetti
1/2 red pepper
2 Spring onions
3 TABLESPOONS Olive oil
7-10 Tbsp Chilli powder
7-10 Tbsp Chives and basil

Directions

1
Mix quark, cream cheese, yoghurt, milk and vinegar. Season with salt and pepper. Peel pumpkin, remove seeds. Cut the flesh into 1 cm thick slices. Cut out bones with a cookie cutter.
2
Cook the pasta in boiling salted water for 10-12 minutes. Add the pumpkin bones 3-4 minutes before the end of cooking time. Drain noodles and pumpkin and let them drain. Meanwhile clean and wash the peppers and spring onions.
3
Cut the peppers into very small cubes, spring onions into rings. Put some of both back for garnishing. Heat oil in a pan. Sauté the bell peppers and spring onions in it. Add noodles and pumpkin bones.
4
Season with salt, pepper and chili. Put the dip in a bowl. Garnish with chives and rest of paprika and spring onions. Arrange spaghetti on plates. Garnish with basil. Add dip.