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Vegetarian Pumpkin Macaroni

Who says cooking a healthy, vegetarian dinner has to be difficult? The next recipe is easy to make, tasty and healthy. It’s our vegetarian pumpkin macaroni. We choose whole wheat macaroni, it contains more nutrients like fibers, iron and vitamin-B than normal pasta.

⏲ 25 minutes
🍽 3-4 portions

160 grams of whole wheat macaroni
10 grams of a red pepper
1 red onion
1 clove of garlic
70 grams of sun-dried tomatoes
160 grams of pumpkin
20 grams sunflower seeds
1 teaspoon of paprika powder
1 teaspoon of rosemary
Add cheese or ketchup to taste

How to make it
Cut all the vegetables and take most of the skin of the pumpkin. Leaving some skin on is not a problem. Heat up a pan and add the vegetables, bake them for about 8 minutes. Meanwhile, place a second pan on the stove with broth to cook the macaroni in. Start cooking the macaroni after those 8 minutes are up, then keep baking the vegetables while cooking the macaroni. Cooking macaroni should take approximately 8 minutes, do check the instructions on the package for this. Add the rosemary and paprika powder a couple of minutes before the macaroni is cooked. When the macaroni is done cooking you can add this to the pan with vegetables, for extra taste use a small amount of the cooking broth as well. Add cheese and/or ketchup according to taste when serving the dish. Sunflower seeds are a nice addition, you could use other seeds as well of course.

Enjoy your vegetarian pumpkin macaroni!

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