Pumpkin spaghetti with ginger
An easy and quick lunch idea. Vegetarians and vegans can also eat it if they replace the cheese.
Ingredients
- 500 g pumpkins baked
- 3 dl plant milk Alpro Not Milk
- 1 db purple onion small head
- 1 gerezd garlic
- 5 cm leeks
- salt
- pepper
- coriander
- ginger refrel right
- bazsalikom refrel right
Instructions
- First roast the pumpkin.
- Chop the onions and start sautéing them in a little oil.
- Season to taste: salt, pepper, coriander, ginger, basil.
- Add the milk.
- Add the roasted pumpkin, blend with a hand blender for a few minutes and you're done. Serve with fresh basil and cheese, to taste.
