Fake carbonara gratin.

DI Chiara Maci | 5 Dec 2017

 

It looks like a carbonara but… Surprise!

Baked lined penne with pumpkin cream soup and vegetables au gratin.

Additionally you can add vegetables and cheese you prefer.

Appetite comes with eating.

 

Ingredients:

200g lined penne

200g pumpkin

200g zucchini

2 onions (not too big)

Salt

Pepper

Vegetable broth

150g parmigiano reggiano

 

– Wash zucchini and cut them into rounds, brown one chopped onion with a little oil and join it. Cook it all together (you can add some basil leaves if you have it).

– Bring the water for pasta to boil in a saucepan, salt it and drop the pasta.

– In the meanwhile, prepare the pumpkin: peel it, take the seeds off and cut it into small cubes.

– Brown the other onion, also chopped, and add the pumpkin. Adjust salt and pepper and let it season.

– Add two inches of water or vegetable broth and go on cooking for 10/15 minutes. Blend it.

– Drain pasta al dente and mix it with the pumpkin cream soup, zucchini and parmigiano reggiano.

– Put everything in a casserole dish and dust with more cheese.

– Put it into the oven and roast it for 10-15 minutes at 200c or in grill mode for a few minutes, until golden brown.

Credits
Photo By Chiara MaciPhoto By Chiara Maci
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