Pumpkin pasta pan with mince

Name: Pumpkin pasta pan with mince
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Chives; 125 g Cream horseradish (glass); 125 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 Stem(s) Marjoram; 1 (approx. 600 g) Butternut Pumpkin; 3 TABLESPOONS Olive oil; 400 g mixed minced meat; 1 package (500 g) Schupfnudeln; 3 Spring onions

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Chives
125 g Cream horseradish (glass)
125 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 Stem(s) Marjoram
1 (approx. 600 g) Butternut Pumpkin
3 TABLESPOONS Olive oil
400 g mixed minced meat
1 package (500 g) Schupfnudeln
3 Spring onions

Directions

1
Wash the chives, dab dry and cut into rings. Mix horseradish, chives and sour cream, season to taste with salt, pepper and a little sugar. Wash marjoram, dab dry, put 1 stalk aside for garnishing.
2
Pluck off the remaining marjoram leaves and chop them. Wash and peel the pumpkin, remove seeds and dice the flesh. Heat 2 tablespoons of oil in a pan. Fry the pumpkin cubes for about 5 minutes at medium heat.
3
In the meantime, heat 1 tablespoon of oil in another pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Add potato noodles to the pumpkin and fry for 3-4 minutes. In the meantime clean and wash the spring onions and cut them diagonally into rings.
4
Put some rings aside for garnishing. Add minced meat, spring onions and marjoram to the pumpkin, flip through and season with salt and pepper. Garnish with leek and onion rings and marjoram.
5
Add the chive dip.