Pumpkin Penne with Cherry Tomatoes

Prepare the ingredients. Prepare all the ingredients and bring a pot of water to a boil for the pasta 🍝✨

Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them for stock).

Grate the pumpkin. Grate part of the pumpkin finely.

Slice the pumpkin. Cut the remaining pumpkin into slices.

Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water during cooking to prevent burning. After cooking, press it through a fine sieve.

Cook the pasta. Cook the pasta in boiling salted water according to the package instructions.

Sauté the pumpkin slices. Sauté the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

Cut and sauté the cherry tomatoes. Halve the cherry tomatoes and sauté them in a pan with a little oil for about 2–3 minutes over medium heat.

Make the sauce. Add the pumpkin purée, cream, cooked pasta and grated Emmental to the pan used for the tomatoes. Cook briefly until the sauce thickens and coats the pasta nicely.

Serve. Serve with the sautéed cherry tomatoes 🍽️✨