In the kitchen with MyTrela

Rye pasta with stewed pumpkin and parmesan

Soft pumpkin stewed with onion and explicitly measured water goes onto cooked rye pasta. Finish the dish with weighed parmesan.

1 serving

Rye pasta with stewed pumpkin and parmesan — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weigh pasta dry, pumpkin after peeling and removing seeds and the fibrous centre, and onion after peeling. This original version uses exactly 100 g of separately measured water for stewing.

  • Wholemeal rye pasta50 g50 g dry pasta before cooking.
  • Pumpkin200 g200 g after peeling and removing seeds and the fibrous centre.
  • Rapeseed oil10 gThe entire separately measured 10 g for frying.
  • Onion50 g50 g after peeling.
  • Black pepper1 g
  • Parmesan cheese16 g
  • Water100 gA new separately measured amount for stewing in this original version; the unknown historical amount has not been reconstructed.

Preparation

  1. Weigh 50 g dry rye pasta and cook according to the package instructions. Drain the cooking water.
  2. Peel pumpkin, remove seeds and fibrous centre and weigh 200 g flesh. Cut into small dice. Peel onion, weigh 50 g and chop; separately weigh 10 g oil and 100 g water for stewing.
  3. Soften onion in all the weighed oil until translucent. Add pumpkin, pour in all 100 g measured water and stew covered over a low heat, stirring, until pumpkin softens. If much liquid remains, uncover and evaporate to a sauce consistency.
  4. Add the entire weighed pepper portion. Serve pumpkin and onion on cooked pasta and sprinkle with all the weighed, grated parmesan.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.