Feeds 4 - 6
Ingredients
500g Short Pasta - Penne, Rigatoni, Fusilli etc
250g Pumpkin (Kent or Butternut)
1/2 Onion
1 Clove of Garlic
1/2 Cauliflower
150ml Cream - light, cooking doesn't matter.
Handful Freshly grated Parmesan
100g Mozzarella
Handful of Spinach leaves (optional)
S x P
Crumb Topping
1 cup of Panko or normal breadcrumbs
Handful Freshly grated Parmesan
A few tsp of Dried Mixed Herbs
1 crushed Clove of Garlic
Olive Oil
Method
Preheat your oven to 230c.
Cook your pasta based on the packets directions but drain it about 2 minutes before it says and also reserve a cup of pasta water.
Half fill another pot with water and bring it to boil, then add in some salt and your roughly cut pumpkin, onion, garlic and cauliflower. Cover with a lid so they cook through.
The reason we don't over fill it with water is because we don't want to have to tip it all out at the end and remove all the flavour from the veg.
Once soft we want to remove some of the water that the veg has cooked in but leave about a cups worth. Pour in the cream and use a stick blender to puree it all together and try it for seasoning - remember we're adding in cheese so if the saltiness is almost right the cheese should fix it up.
Mix through the cooked pasta (the spinach leaves if you've chosen to) and the cheeses. If it looks soupy that's good because it will dry up in the oven. If you feel like it needs more liquid here's when you can add in the reserved pasta water.
Tip it into a tray, mix all the crumb ingredients together and sprinkle all over then give it a drizzle or spray with olive oil and into the oven to firm and crisp up for about 20 minutes.
Enjoy x
My Tip: For extra flavour swap the Mozzarella for Provolone.
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