Bone salad with herb cream

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 150 g Low-fat curd
  • 100 g Double cream cream cheese
  • 150 g Skimmed milk yoghurt
  • 2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 500 g Pumpkin (e.g. Hokkaido)
  • 500 g black spaghetti
  • 1/2 red pepper
  • 2 Spring onions
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Chilli powder
  • 7-10 Tbsp Chives and basil

Directions

  1. 1

    Mix quark, cream cheese, yoghurt, milk and vinegar. Season with salt and pepper. Peel pumpkin, remove seeds. Cut the flesh into 1 cm thick slices. Cut out bones with a cookie cutter.

  2. 2

    Cook the pasta in boiling salted water for 10-12 minutes. Add the pumpkin bones 3-4 minutes before the end of cooking time. Drain noodles and pumpkin and let them drain. Meanwhile clean and wash the peppers and spring onions.

  3. 3

    Cut the peppers into very small cubes, spring onions into rings. Put some of both back for garnishing. Heat oil in a pan. Sauté the bell peppers and spring onions in it. Add noodles and pumpkin bones.

  4. 4

    Season with salt, pepper and chili. Put the dip in a bowl. Garnish with chives and rest of paprika and spring onions. Arrange spaghetti on plates. Garnish with basil. Add dip.

Nutrition Facts

KCAL
440 kcal
CARBS
70 g
FATS
10 g
PROTEINS
17 g