Pasta with Chicken and Pumpkin Sauce

Ingredients

Ingredients — Pumpkin Sauce

• 500g butternut squash

• 1 onion

• 50g celery

• 100g carrot

• 1 clove garlic

• ½ chili pepper

• 20g fresh ginger

• 1 liter vegetable stock

• Salt and pepper to taste

• 50g neutral oil

Ingredients — Rest of the Dish

• 3 grilled chicken legs (total 320g)

• 250g fresh tagliatelle

• 150g stale bread or breadcrumbs

• 1 sprig rosemary

• 50g oil for frying

• Salt and pepper to taste

Instructions

1. Finely chop the onion. Cut the celery and carrot into small cubes. The pumpkin does not need to be peeled — cut it into cubes as well.

2. Finely chop the garlic, peeled ginger, and chili pepper.

3. Heat the oil in a large pan.

4. Sauté the onion, carrot, and celery until translucent. Then add the garlic, chili pepper, ginger, and pumpkin.

5. Cook for a few minutes, then deglaze with the vegetable stock. Let it simmer gently for 20 minutes with the lid on.

6. Meanwhile, pulse the stale bread in a food processor until fine crumbs form.

7. Heat the oil and rosemary in a frying pan and toast the breadcrumbs until golden and crispy, stirring frequently. Set aside.

8. Bring a large pan of salted water to a boil and cook the pasta according to the package instructions.

9. Purée the sauce with a hand blender until smooth and season with salt and pepper.

10. Shred the chicken legs and add the meat to the sauce to warm through.

11. Combine the pasta with the sauce, adding a splash of cooking water (about 50ml) if needed.

12. Serve the pasta topped with chicken and sprinkle with the crispy breadcrumbs.

Storage Advice: Keep refrigerated for up to 2 days.

Nutritional information