Description
This creamy pumpkin pasta bake combines the sweetness of pumpkin with the heartiness of pasta, creating a comforting dish perfect for autumn. With a blend of melted cheese and a hint of curry, every bite is a warm embrace for the soul.
Ingredients
Scale
- 400 g Hokkaido pumpkin
- 300 g conchiglie pasta
- 3 cloves garlic
- 60 g shallots
- 1 tsp curry powder
- 600 ml vegetable broth
- 125 g ricotta cheese
- 5 g basil
- 50 g grated Parmesan cheese
- Vegetable oil
- Salt
- Pepper
Instructions
- Cut the Hokkaido pumpkin in half, remove the seeds, and cut it into small cubes. This should take about 10 minutes.
- Peel and finely chop the garlic cloves and shallots. This should take about 5 minutes.
- In a large pan, heat some vegetable oil over medium heat. After 1-2 minutes, when the oil is hot, add the garlic and shallots. Sauté for about 3-4 minutes until translucent.
- Add the pumpkin cubes to the pan and sauté for 5-7 minutes until lightly browned, stirring regularly to prevent burning.
- Add the curry powder and stir well. Season immediately with salt and pepper, which should take about 1-2 minutes to release the flavors.
- Gradually pour in the vegetable broth and bring the mixture to a simmer. This should take about 5 minutes.
- When the pumpkin is al dente (after about 10-12 minutes), lightly mash it and stir in the ricotta cheese and torn basil leaves. Let it simmer for another 5 minutes until the sauce is creamy.
- In a separate pot, bring salted water to a boil and cook the conchiglie according to package instructions (about 8-10 minutes for al dente). Stir occasionally.
- Drain the pasta and immediately mix it with the pumpkin-ricotta sauce to ensure the pasta absorbs the sauce well.
- Preheat the oven to 200°C. Transfer the pasta to a greased baking dish and spread it evenly. This should take about 5 minutes.
- Sprinkle with grated Parmesan cheese and the remaining basil. Bake for about 10 minutes until the cheese is golden brown.
- Serve the casserole fresh from the oven. Let it cool for a few minutes before slicing to help the layers hold together.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Avoid overcooking the pumpkin to maintain its texture. You can experiment with different cheeses like feta or gouda for varied flavors.