Spaghetti with pumpkin sugo

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergine, quarter it lengthwise and cut into pieces. Sprinkle with salt and leave to stand. Pumpkin wash, clean, core and cut into cubes. Wash and dice the tomatoes. Leek onions clean, wash and cut into coarse rings. Peel onion and garlic. Dice onion finely, chop garlic

2. 2

   Heat 4 tablespoons of oil in a frying pan. Dab aubergines dry, mix with flour and fry in the hot oil, turning until golden brown. Remove. Add 2 tablespoons of oil to the frying fat. Fry the pumpkin for 4-5 minutes. Add onion cubes and garlic and fry for 1 minute. Add tomatoes, spring onions, aubergine and about 1 tsp. cinnamon. Add stock, bring to the boil and let the vegetables stew covered for 5-10 minutes. Season vegetables with salt and pepper

3. 3

   Cook the spaghetti in plenty of salted water according to the instructions on the packet. Wash basil, shake dry and cut into strips except for a little garnish. Drain the pasta, collecting about 1/8 litre of cooking water. Drain the pasta. Add basil to the vegetables, season with salt and pepper. Mix the noodles with the cooking water and the vegetables. Arrange in deep plates and sprinkle with plenty of parmesan. Garnish with basil

Nutrition Facts

KCAL
670 kcal

CARBS
96 g

FATS
21 g

PROTEINS
22 g