Autumn Noodle Bowl with Pumpkin and Beef

Cut the hokkaido into ca. ½ in big cubes. Cut the beef into mouth size pieces. Coarsely dice carrot. Peel the onion and chop finely.

• 8.8 oz Pumpkin (w/o seeds)
• 4.4 oz Sirloin steak
• 1 Carrot (~ 3.4 oz)
• ½ Onion, yellow (~ 1.4 oz)

Heat the oil in a non-stick frying pan and sear briefly from all sides. Season with salt and pepper.

• ½ tsp Olive oil
• Salt
• Black pepper

Cook the pasta 1 minute less than what is written in the package instructions, strain and put aside.

• 2.6 oz Fusilli, whole grain

In the frying residue of the beef heat up some oil. Reduce heat to medium. Add the onions to the pan, salt, pepper and fry until the onions turn translucent.

• 1 tsp Olive oil

Add the carrots and pumpkin to the pan. Fry on high heat until everything has gotten a nice color.

Salt, pepper and add as much vegetable stock so that everything is not completely covered.

• Salt
• Black pepper
• ¾ cup Vegetable broth

Reduce heat to medium, add the chopped rosemary and let stew until the pumpkin has the desired texture.

• 1 twig of Rosemary, fresh (~ 0.1 oz)

Add the pasta, cream cheese and the beef to the pan and heat up shortly.

• 3 Tbsp Cream cheese

Enjoy your meal!