Spaghetti with Asian bolognese with pumpkin
very easy
40 mins
40 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1,5 cm ginger root
- 200 g Carrots
- 1/4 (approx. 400 g) Hokkaido Pumpkin
- 1 red chilli pepper
- 1-2 TABLESPOONS Oil
- 500 g Pork sausage
- 125 g Spring onions
- 1-2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 1/2 TEASPOON ground cilantro
- 150 ml Soy sauce
- 100 ml dry white wine
- 150 ml Vegetable broth
- 500 g Spaghetti
- 25 g Peanut kernels
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Coriander
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop very finely. Peel ginger and grate finely. Peel, wash and finely dice carrots. Pumpkin wash, clean, pumpkin seeds with a spoon out. Then dice pumpkin finely. Clean, wash and cut the chili into fine rings
- 2
Heat the oil in a frying pan, crumble the ground pork into it and fry it vigorously while turning. In the meantime, clean and wash the spring onions and cut them into rings. Add the onion, garlic, ginger, chilli, carrots and pumpkin to the mince, fry over medium heat for about 5 minutes, turning over.
- 3
Add the tomato paste and sauté briefly. Season with salt, pepper and coriander. Deglaze with soy sauce, wine and stock, bring to the boil and simmer at medium heat for about 8 minutes. Add the spring onions about 2 minutes before the end of the cooking time
- 4
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Roast peanuts in a pan without fat until golden brown. Swivel several times. Take out, let cool down a little and then chop coarsely
- 5
Stir starch and 2 tablespoons of water until smooth. Stir into the boiling bolognese. Let simmer for about 1 minute. Season again with salt and pepper. Pour the pasta into a sieve, quench briefly, drain and mix into the bolognese. Arrange on plates, sprinkled with peanuts and garnished with coriander green
Nutrition Facts
980 kcal
112 g
36 g
47 g
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