Exotic Pumpkin Vegetables on Lemon Spaghetti

For the pumpkin vegetables, first sauté the finely chopped onion in olive oil until translucent. Chop the bell bell pepper, crush the garlic clove and sauté.

Cut the apple into small pieces and chop the hot pepper very finely. Alternatively, you can use chili powder instead of the pepperoni. Fry briefly and add the diced pumpkin flesh.

Add soy sauce, peanut butter, salt and finely chopped basil and saute until the pumpkin is well done but still firm to the bite.

Meanwhile, cook the lemon spaghetti until al dente. Drain the pasta and serve with the pumpkin vegetables.

Preparation Tip:

An India Pale Ale or Gösser Naturgold non-alcoholic goes perfectly with the pumpkin vegetables.

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