Pasta casserole with pumpkin and spinach
Today, a delicious vegetarian pasta casserole with pumpkin where you won't miss the meat at all. It has turned out to be a tasty autumn variation with pumpkin and spinach. The sweet taste of the pumpkin needed a counterpoint. By mixing crème fraîche with some Roquefort, you get a sort of béchamel-like sauce.
Ingredients · Servings 4
- 300g pasta
- 400 g pumpkin
- 400 g spinach
- 2 onions
- 2 cloves of garlic
- 100 gr brie
- 120 gr roquefort
- 200 ml fresh cream
- 2 tablespoons pumpkin seeds (or walnuts)
- 4 sprigs of basil
- Salt and pepper
- Olive oil
Method · 35 min
- Preheat the oven to 200 degrees (electric) and 180 degrees (fan).
- Peel the pumpkin and then cut it into 1.5 cm cubes. Bring salted water to a boil, add the pasta and pumpkin cubes. Cook for 8-10 minutes until the pasta is done.
- Mix the Roquefort with the crème fraîche in a bowl. Season to taste with salt and pepper.
- Drain the pasta and pumpkin pieces and stir in the crème fraîche mixture. Set aside.
- Meanwhile, finely chop the onion and garlic. Heat the olive oil in a frying pan and sauté the onion and garlic. Add the spinach and let it wilt. Season with salt and pepper.
- Transfer everything (pasta, pumpkin cubes, and spinach) into the oven dish. Slice the brie, place it on top of the pasta, and bake for 15-20 minutes (or until the brie starts to melt). Garnish the pumpkin pasta casserole with the pumpkin seeds and basil leaves, and finish with some extra olive oil.
