Ribbon noodles with pumpkin, avocado and steak strips

Name: Ribbon noodles with pumpkin, avocado and steak strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Beef from the rump; 1 (approx. 500 g) Small Hokkaido pumpkin; 2 small, red chilli peppers; 3 Shallots; 1 TABLESPOON Olive oil; 400 g wide ribbon noodles (e.g. pappardelle); 7-10 Tbsp Salt; 4 Stem(s) Thyme; 7-10 Tbsp Pepper; 200 g lactose-free whipped cream; 250 ml lactose-free milk; 1 (approx. 250 g) Avocado

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Beef from the rump
1 (approx. 500 g) Small Hokkaido pumpkin
2 small, red chilli peppers
3 Shallots
1 TABLESPOON Olive oil
400 g wide ribbon noodles (e.g. pappardelle)
7-10 Tbsp Salt
4 Stem(s) Thyme
7-10 Tbsp Pepper
200 g lactose-free whipped cream
250 ml lactose-free milk
1 (approx. 250 g) Avocado

Directions

1
Wash the meat, dab dry and cut into strips. Peel, core and dice the pumpkin. Wash the chillies, dab dry, cut in half, remove seeds and cut into strips. Peel and finely dice shallots. Heat oil in a large, coated pan. Fry pumpkin and flesh in it for about 3 minutes under high heat. Add chilli and shallots, fry over medium heat for 3-4 minutes
2
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, wash the thyme, dab dry and add to the pan. Season with salt and pepper, add cream and milk and bring to the boil
3
Peel, core and quarter the avocado and cut into slices. Add the avocado to the pan and warm it up. Remove the thyme and set aside
4
Drain the pasta and put it back into the pot. Add the vegetables and sauce and flip through. Season with salt and pepper, arrange on preheated plates and garnish with thyme