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🍝 Creamy Pumpkin Pasta Bake

525 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Penne Rigate 500 g
• Hokkaido pumpkin 1 pc.
• Garlic cloves 1 pc.
• Onions, red 1 pc.
• Oil 2 tbsp
• Pepper, black ground pinch
• Curry powder 1 tsp
• Vegetable broth 300 ml
• Crème fraîche 200 g
• Parmesan, grated 100 g
• Parsley, fresh 20 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Cook the pasta in the boiling water for about 5 minutes.
4. 4. Drain the pasta and let it drip dry.
5. 5. Wash the pumpkin thoroughly under running water.
6. 6. Cut the pumpkin in half.
7. 7. Remove the seeds from the pumpkin.
8. 8. Cut the pumpkin flesh into small cubes.
9. 9. Peel the garlic cloves and the onion.
10. 10. Finely chop the garlic and the onion.
11. 11. Heat the oil in a pan over high heat.
12. 12. Sauté the garlic and onions for about 2 minutes.
13. 13. Add the pumpkin cubes to the pan.
14. 14. Cook the pumpkin for another 3 minutes.
15. 15. Season the mixture with salt, pepper, and curry.
16. 16. Deglaze the pan with vegetable broth.
17. 17. Stir the crème fraîche into the pumpkin mixture.
18. 18. Mix the pumpkin mixture with the pasta in a baking dish.
19. 19. Generously sprinkle the casserole with parmesan.
20. 20. Bake the casserole in the oven for about 10 to 15 minutes.
21. 21. Wash the parsley and shake it dry.
22. 22. Pluck the parsley leaves from the stems.
23. 23. Finely chop the parsley leaves.
24. 24. Sprinkle the chopped parsley over the finished casserole.
25. 25. Serve the casserole hot.

Nutrition per serving

• kcal: 525
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 54 g