Pasta dish with pumpkin
Preheat the oven to 200 °C.
- 1 rode ui
- 1 small container of fresh Italian herbs
- 400 g pumpkin cubes
- 5 tablespoons extra virgin olive oil
- 300 g whole wheat penne rigate
- 2 cloves of garlic
- 400 g spinach
- 200 g cottage cheese
- 50 g Parmesan cheese
- kitchen paper
- potato masher
- rasp
- Preheat the oven to 200 °C.
- Cut the red onion into half rings. Distribute the pumpkin and red onion over the baking dish.
- Strip the leaves from the rosemary and thyme and chop finely. Distribute over the oven dish. Drizzle with 2 tablespoons of olive oil. Season to taste with salt and pepper. Toss and roast in the oven for 15 minutes.
- Meanwhile, pick the sage and oregano from the stems. Heat 3 tablespoons of olive oil in a sauté pan and fry the sage and oregano for 1 minute until crisp. Remove from the pan with a slotted spoon and let drain on paper towels.
- Cook the penne for 8 minutes until al dente. Finely chop the garlic. Sauté the garlic for 1 minute in the cooking fat from the herbs. Add the spinach in batches and let it wilt.
- Remove the pumpkin from the oven and mash it coarsely with a potato masher. Add the cottage cheese and stir in a splash of the penne cooking water to form a creamy sauce.
- Add the spinach. Drain the penne and stir into the pumpkin purée. Grate the Parmesan cheese over it and gratinate in the oven for 5 minutes.
- Garnish the casserole with the fried sage and oregano.
-
Cut the red onion into half rings. Distribute the pumpkin and red onion over the baking dish.
-
Strip the leaves from the rosemary and thyme and chop finely. Distribute over the oven dish. Drizzle with 2 tablespoons of olive oil. Season to taste with salt and pepper. Toss and roast in the oven for 15 minutes.
-
Meanwhile, pick the sage and oregano from the stems. Heat 3 tablespoons of olive oil in a sauté pan and fry the sage and oregano for 1 minute until crisp. Remove from the pan with a slotted spoon and let drain on paper towels.
-
Cook the penne for 8 minutes until al dente. Finely chop the garlic. Sauté the garlic for 1 minute in the cooking fat from the herbs. Add the spinach in batches and let it wilt.
-
Remove the pumpkin from the oven and mash it coarsely with a potato masher. Add the cottage cheese and stir in a splash of the penne cooking water to form a creamy sauce.
-
Add the spinach. Drain the penne and stir into the pumpkin purée. Grate the Parmesan cheese over it and gratinate in the oven for 5 minutes.
-
Garnish the casserole with the fried sage and oregano.
