Creamy casserole with pasta and pumpkin – a detailed recipe cooking. 
Time: 3 час.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. diced pumpkin
- 450 gr penne pasta (feathers)
- 1 bunch of kale kale
- Olive oil
- Nutmeg
- 1 tbsp. chicken broth
- 3/4 Art. fat cream
- 1 tbsp. grated parmesan
- 2 tbsp. l vegetable oil
- 2 cloves of garlic, chopped
Recipes with similar ingredients: pumpkin, pumpkin puree, cabbage kale, penne pasta, parmesan cheese, cream, nutmeg, garlic
Recipe preparation:
- Preheat the oven to 200 ° C. Put the pumpkin on a baking sheet and grease it with olive oil, salt, sprinkle with pepper and nutmeg, bake until cooked for 30 minutes. Puree in food processor. Cook the cream pumpkin puree so that it become homogeneous; add half the cheese.
- In a pan, heat the oil over medium heat. Add the garlic and fry for 1-2 minutes. Add cabbage and simmer until leaves not tucked up.
- Make al dente pasta and save some water from pasta. Mix the paste with mashed potatoes, herbs and water left; put the mixture in a baking dish and sprinkle with plenty cheese.
- Preheat the oven to 200 ° C. Bake the casserole until brown color and boiling sauce, 40 min. Cool to room temperature. and serve.
