Well, it's autumn. But for the fact that after the autumn comes winter, which I don't like, it could be quite pleasant. Chestnuts, acorns, colourful crackling leaves underfoot and fresh vegetables – that's what I like about autumn. No other season is as rich and colourful.

Today I would like to share with you the recipe for a dish which suits the autumn atmosphere perfectly. It is colourful like an autumn landscape and one of the ingredients is the most autumnal vegetable - i.e. pumpkin.

Ingredients (for 4 people)
250g of wholemeal penne
500g of pumpkin
200g of cherry tomatoes
200g of courgette
1 onion
3 cloves of garlic
4 sprigs of thyme
3 sprigs of rosemary
100ml of olive oil
4 tablespoons of Parmesan
salt and pepper

Heat the oven up to 180C. Peel the pumpkin and cube it. Slice the onion, garlic and courgette. Put all the vegetables with the thyme and rosemary into a casserole dish. Spice it up with pepper, sprinkle with olive oil and stir. Bake for 20 minutes until the pumpkin is soft. Spice it up with salt. Boil the pasta so it is al dente. Arrange the penne and vegetables on a plate. Sprinkle the dish with the Parmesan before serving.

Enjoy your meal!

Try also:
Courgette – a fast dinner
A fast dinner – buckwheat groats with feta cheese and dried tomatoes
Wholemeal pasta with courgette and goat cheese