Schupfnudel-Pumpkin-Pan

Name: Schupfnudel-Pumpkin-Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 1 (approx. 600 g) Small Hokkaido pumpkin; 2 TABLESPOONS Butter; 1 package (500 g; refrigerated shelf) Schupfnudeln; 1-2 TABLESPOONS Oil; 100 g Feta; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 7-10 Tbsp Rose peppers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
1 (approx. 600 g) Small Hokkaido pumpkin
2 TABLESPOONS Butter
1 package (500 g; refrigerated shelf) Schupfnudeln
1-2 TABLESPOONS Oil
100 g Feta
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
7-10 Tbsp Rose peppers

Directions

1
Clean, wash and halve the mushrooms. Wash, quarter and seed the pumpkin. Cut pumpkin into fine slices.
2
Heat butter in a large coated pan. Fry the potato noodles until golden brown. Take them out. Heat the oil in the pan. First fry the mushrooms, then the pumpkin. Then fry both over medium heat for about 5 minutes.
3
Add Schupfnudeln and fry everything else for about 5 minutes.
4
Finely mash the feta with a fork. Mix with sour cream. Season with salt and pepper. Wash parsley and cut into fine strips. Season the potato noodle-pumpkin-pan with salt, pepper and some rose paprika.
5
Serve with feta sour cream and parsley.