Pumpkin spaghetti with yogurt sauce

2 servings

30 minutes

Spaghetti made from pumpkin with yogurt sauce is a refined and healthy dish that combines the tenderness of vegetables with rich creamy notes. This recipe is inspired by the desire for healthy eating without sacrificing flavor. Thinly sliced pumpkin becomes a light alternative to pasta, while the yogurt sauce with garlic and parmesan adds zest. Canned chickpeas make the dish hearty, and almonds provide a crunchy texture. This treat is perfect as a light dinner or an original side dish that will adorn any table. The flavor profile is a harmony of sweet pumpkin, creamy sauce texture, and nutty undertones. It's a simple yet elegant way to diversify your diet while enjoying sophisticated European culinary traditions.

Energy value per serving

• Calories: 433.2
• Proteins: 26.6g
• Fats: 21.3g
• Carbohydrates: 38.2g

Ingredients

• Pumpkin: 400 g
• Canned chickpeas: 200 g
• Water: 1 l
• Greek yogurt: 4 tbsp
• Garlic: 2 clove
• Grated Parmesan cheese: 4 tbsp
• Ground black pepper: to taste
• Almond: 1 tbsp
• Salt: to taste

Cooking steps

1. Chop the peeled pumpkin into thin and long strips (like for Korean carrots).

   Required ingredients:

   • Pumpkin: 400 g

2. Boil the prepared spaghetti in salted water for a couple of minutes

   Required ingredients:

   • Water: 1 l
   • Salt:  to taste

3. For the sauce, chop the garlic and mix yogurt, garlic, cheese, pepper, and salt.

   Required ingredients:

   • Garlic: 2 cloves
   • Greek yogurt: 4 tablespoons
   • Grated Parmesan cheese: 4 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste

4. Heat canned chickpeas (or boil chickpeas — even better)

   Required ingredients:

   • Canned chickpeas: 200 g

5. Mix chickpeas and spaghetti. Dress with sauce. Sprinkle with chopped almonds.

   Required ingredients:

   • Canned chickpeas: 200 g
   • Pumpkin: 400 g
   • Almond: 1 tablespoon