Spaghetti from Pumpkin with Yogurt Sauce
Pasta and Pizza • European
Description
Instead of chickpeas, you can use 200 grams of shredded boiled chicken breast.
Ingredients
- Pumpkin 15 oz
- Canned chickpeas 5 oz
- Water 0 qt
- Greek Yogurt 4 tablespoons
- Garlic 2 cloves
- Grated Parmesan cheese 4 tablespoons
- Ground Black Pepper to taste
- Almonds 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Shred the peeled pumpkin into thin, long strips (like for Korean carrot salad).
Step 2
Boil the resulting spaghetti in salted water for a couple of minutes.
Step 3
For the sauce, chop the garlic and mix it with yogurt, garlic, cheese, pepper, and salt.
Step 4
Heat the canned chickpeas (or boil the chickpeas — even better).
Step 5
Combine the chickpeas and spaghetti. Dress with the sauce. Sprinkle with chopped almonds.
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