Spaghetti from Pumpkin with Yogurt Sauce
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Instead of chickpeas, you can use 200 grams of shredded boiled chicken breast.
Ingredients
- Pumpkin - 14.1 oz
- Canned chickpeas - 7.1 oz
- Water - 1 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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