Macaroni with vegetable sauce
This is a truly kid-friendly dish. To me, this means it is tasty and not too complicated. It also needs to contain fresh ingredients and not too much salt. I do think it is important that parents enjoy it too. Everyone should simply be able to enjoy themselves at the table.
Ingredients · Servings 4 people
- 2 tablespoons extra virgin olive oil
- 400 g pumpkin cubes
- 2 onions
- 2 cloves of garlic
- 300 g whole wheat macaroni
- 0.5 container of fresh Italian herbs
- 400 g cherry tomatoes
- 100 g grated aged cheese
- immersion blender, optionally with a tall beaker
Method · 25 min
- Heat 2 tablespoons of olive oil in a covered pan. Cook the pumpkin cubes for 10 minutes until tender. Stir regularly.
- Cut the onion into half rings. Finely chop the garlic. Remove the herbs from the stems. Add the onion, garlic, and herbs to the pumpkin cubes and fry together.
- Meanwhile, cook the whole wheat macaroni until al dente in 8 minutes.
- Halve the cherry tomatoes and add them to the pan with the pumpkin cubes. Deglaze the pan with a splash of pasta water and simmer the vegetables with the lid on for 5 minutes.
- Drain the macaroni and return it to the pan.
- Puree the vegetables with an immersion blender until smooth. Season to taste with salt and pepper. Stir the sauce into the macaroni.
- Divide the pasta among 4 plates and sprinkle with the cheese. Serve with chili flakes for some extra spice, if desired.
