Baked Pasta with Pumpkin
If you are looking for a recipe for preparing baked pasta, we have some pumpkin inspiration for you. Whether you choose butternut squash or hokkaido, you're sure to enjoy it. The ingredients create a delicate buttery taste, and the herbs give it a pleasant aroma. Bon appétit!
Ingredients
200 g
Protein Pasta - Fusilli
1/2
butternut squash (hokkaido)
1 pc
peeled tomatoes (canned)
200 ml
whipping cream (soy cream)
1 pc
onion
3 pcs
clove of garlic
150 g
mozzarella
50 g
parmesan (grated)
olive oil
salt, sugar, ground black pepper
rosemary, thyme
Instructions
Wash the pumpkin and cut it into cubes. Place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake in the oven (grill function) for about 10-15 minutes. Cook the pasta according to the instructions. Heat oil in a pan, add herbs, chopped garlic, and onion. Fry until translucent and add canned tomatoes. Season with salt, pepper, and sugar. Cook until the tomatoes are reduced. Add the baked pumpkin to the finished tomato sauce and mix. Grease a baking dish with oil, put the pumpkin-tomato sauce on the bottom, sprinkle with Parmesan, and put a layer of cooked pasta. Repeat the procedure once more. Sprinkle the top of the pasta with Parmesan and finally add the mozzarella cut into smaller pieces. Pour the cream over the pasta and bake at 180°C for 30-40 minutes.
Another recipes
