Spaetzle Noodles with Sweet Chestnut and Pumpkin


25m
Preparation/cooking time: ca. 25m

Servings
For 2 people


Nutritional Information

Contains 600 Kcal


Ingredients

  • 200 g pumpkin (e.g. Halloween)
  • 200 g frozen peeled chestnuts
  • 1 dl vegetable bouillon
  • a little pepper
  • 0.25 tsp. salt
  • 80 g Bündner mountain cheese
  • 1 tbsp. olive oil
  • 250 g spätzle egg noodles
  • 1 tbsp. chives

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Instructions

  • Cut the pumpkin into small chunks. Defrost the chestnuts. Heat the olive oil in a pan, sauté the pumpkin for about 2 mins. Add the chestnuts and sauté over a medium heat for approx. 3 mins., turning frequently, season.
  • Pour in the vegetable stock and bring to the boil. Add the egg spaetzle, cover and heat over a medium heat, turning occasionally.
  • Coarsely grate the mountain cheese, stir in and divide onto two plates. Roughly chop the chives, scatter over.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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