Autumn Noodle Bowl with Pumpkin

Cut the hokkaido into ca. ½ in big cubes. Cut the beef into mouth size pieces. Coarsely dice carrot. Peel the onion and chop finely.

• 8.8 oz Pumpkin (w/o seeds)
• 4.4 oz Sirloin steak
• 1 Carrot (~ 3.4 oz)
• ½ Onion, yellow (~ 1.4 oz)

Cook the pasta 1 minute less than what is written in the package instructions, strain and put aside.

• 2.6 oz Fusilli, whole grain

Das Öl in einer beschichteten Pfanne auf mittlerer Stufe erhitzen. Add the onions to the pan, salt, pepper and fry until the onions turn translucent.

• 1 tsp Olive oil

Add the carrots and pumpkin to the pan. Fry on high heat until everything has gotten a nice color.

Salt, pepper and add as much vegetable stock so that everything is not completely covered.

• Salt
• Black pepper
• ¾ cup Vegetable broth

Reduce heat to medium, add the chopped rosemary and let stew until the pumpkin has the desired texture.

• 1 twig of Rosemary, fresh (~ 0.1 oz)

Add the pasta, cream cheese to the pan and heat up shortly.

• 3 Tbsp Cream cheese

Enjoy your meal!