Buckwheat noodles with pumpkin sauce
Buckwheat noodles with pumpkin sauce as a culinary experience. The dark color of the noodles and the light color of the sauce. Simply ideal.
Ingredients
- 140 g buckwheat noodles
- water for boiling
- 60 g edamame beans frozen
- 1 red bell pepper
- 300 g hoccaido pumpkin
- 30 g carrots
- 1 small onion
- 1 half garlic clove
- 150 ml water
- 1 pinch of lovage herb dried
- salt, pepper and turmeric to taste
Instructions
- Boil pasta with water for 10 minutes.
- Cut the pumpkin in half, remove the core and cut into small pieces with or without the peel.
- Carrot, onion and garlic clove also peel and cut into small pieces.
- Put everything together in a pot with water.
- Add lovage herb.
- Let the pumpkin cook for 15 minutes.
- Then puree and season to taste.
- In the meantime, the edamame beans and the chopped bell pepper can be cooked for 10 minutes.