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.



200g lined penne

200g pumpkin

200g zucchini

2 onions (not too big)



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.

Photo By Chiara MaciPhoto By Chiara Maci
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