Creamy Pasta and Pumpkin Casserole
Votes: 2
Time: 3 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Creamy pasta and pumpkin casserole - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 gr. pumpkins, diced
- 450 g penne pasta (feathers)
- 1 bunch kale, chopped
- Olive oil
- Nutmeg
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp. grated parmesan
- 2 tablespoons of vegetable oil
- 2 cloves garlic, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place the pumpkin on a baking sheet and brush with olive oil, season with salt, pepper, and nutmeg. Bake until tender, about 30 minutes. Puree in a food processor.
Cook the pumpkin puree with the cream until smooth; add half of the cheese. - Heat oil in a frying pan over medium heat. Add garlic and sauté for 1-2 minutes. Add cabbage and sauté until the leaves are wilted.
- Cook the pasta until al dente, reserving some of the cooking water. Combine the pasta with the puree, herbs, and reserved cooking water; spoon the mixture into a baking dish and sprinkle generously with cheese.
- Preheat oven to 200°C. Bake the casserole until browned and the sauce is bubbling, 40 minutes. Cool to room temperature and serve.
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