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Pumpkin pasta

Just indulge.

This pumpkin cream sauce is warm, hearty and perfect for those cold winter days. For those who don't like coconut, fear not my friend. The flavor is barely noticeable under the spicy layers of pumpkin, garlic, and peppers. Bon appetit!


500 g. Penne pasta

3 tablespoons of Ölich olive oil

2 cloves of garlic, chopped

500 g. Can of pumpkin puree

400 g. Can of coconut milk

3/4 tsp. paprika

3/4 tsp. Ölich Aegean sea salt

Fresh or crisp sage leaves, for serving, optional


  • 1
    Boil the pasta according to the instructions on the package.
  • 2
    Meanwhile, put the oily olive oil in a large saucepan over medium heat. Add the garlic and fry it for a minute or two until fragrant.
  • 3
    Stir in pumpkin puree, coconut milk, paprika and salt. Reduce the heat to medium-low and simmer for 5 to 10 minutes or until the sauce thickens.
  • 4
    Drain the pasta, rinse and combine with the pumpkin cream sauce. Stir to combine thoroughly.
  • 5
    If necessary, garnish with fresh or crispy sage leaves and serve immediately.

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