Pumpkin spaghetti with chicken meatballs and parmesan cheese

Name: pumpkin spaghetti with chicken meatballs and parmesan cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g shallot; 2 tl dried sage; 300 g minced chicken natural; 2 el (olive oil; 70 g tomato paste; 200 ml water; 400 g rivolo cherry tomatoes; 250 g fresh spaghetti; 800 g pumpkin spaghetti; 75 g Parmigiano Reggiano broken

Pasta dish with shallot, minced meatballs, tomato, pumpkin spaghetti, spaghetti and Parmesan cheese.

Ingredients

Directions

Cut the shallots into rings. Mix the sage, pepper and salt with the minced meat and form 4 balls per person with moist hands.
Heat the oil in a frying pan and fry the shallot for 3 min. On medium heat. Add the meatballs and fry until golden brown in 5 minutes.
Stir in the tomato puree with the water. Add to the meatballs together with the tomatoes.
Bring to the boil and cook over a low heat for 5 minutes.
Meanwhile, cook the fresh spaghetti according to the instructions on the packaging. Add the pumpkin spaghetti the last minute.
Grate the cheese. Spoon half through the sauce. Divide the pumpkin spaghetti and sauce over the plates. Sprinkle with the rest of the cheese.