Go Back

Pasta with Pumpkin Bolognese

Ribbon pasta with a Bolognese of minced beef, pumpkin, celery and rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ bunch spring onion greens cut into thin rings
  • 1 celery 1 stick, thinly sliced
  • 250 g Hokkaido pumpkin or butternut squash, cut into cubes of approx. 1 cm
  • 15 ml olive oil approx. 1 tbsp
  • 200 g minced beef as fresh as possible
  • 1 sprig rosemary fresh, needles finely chopped
  • 350 ml vegetable stock depending on the consistency you want
  • 1 bay leaf remove before serving
  • 250 g pasta ribbon pasta, e.g. tagliatelle or pappardelle, uncooked
  • salt for seasoning
  • pepper for seasoning
  • Parmesan optional, freshly shaved

Equipment

  • 1 frying pan deep
  • 1 saucepan

Instructions
 

  1. Slice the spring onion greens into thin rings. Trim the celery and slice thinly.
  2. Wash the pumpkin, peel it depending on the variety and cut into cubes of about 1 cm. Strip the rosemary needles and chop finely.
  3. Heat the olive oil in a deep pan. Add the minced beef and fry, stirring, until crumbly and cooked through.
  4. Add the spring onion greens, celery and pumpkin and fry for about 5 minutes.
  5. Add the rosemary, vegetable stock and bay leaf. Season with salt and pepper and simmer gently over a low to medium heat for about 30 minutes until the pumpkin is tender and the sauce has thickened a little.
  6. Meanwhile, cook the ribbon pasta in salted water until al dente according to the packet instructions. Save about 100 ml pasta water before draining.
  7. Remove the bay leaf. Toss the pasta with the pumpkin Bolognese and add a little pasta water if needed. Serve with Parmesan and rosemary if you like.

Notes

The nutritional values are rough estimates, without Parmesan. The salt content depends on the vegetable stock.