Pasta Dishes: Spaetzle Noodles with Sweet Chestnut and Pumpkin

Spaetzle Noodles with Sweet Chestnut and Pumpkin


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


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.


  • Pasta Dishes
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 2 people
  • Nutrition 600 Kcal