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Cooking + Entertaining

Pumpkin baked pasta: the recipe for a rich and creamy starter

Pumpkin baked pasta: the recipe for a rich and creamy starter

Ingredients

Pappardelle with fresh eggs

Extra virgin olive oil

for the gorgonzola béchamel

The Pumpkin baked pasta it’s a delicious appetizer, simple and quick to make, to bring to the table for lunch on Sunday, or for a cena between friends with typically autumnal scents. A treat to serve hot, fresh from the oven, prepared with egg pappardelle, instead of classic lasagna, and with a full-bodied and velvety vinaigrette made from pumpkin purée and béchamel spicy gorgonzola: with an intense and decisive flavor, and able to skilfully attenuate the typically sweet aftertaste of the vegetable.

Here the pumpkin in pieces is cooked in a saucepan with oil and onion, and flavored with leaves of salvia e Nutmeg; then it is mixed with an immersion blender and used with the béchamel to flavor the pasta, blanched with a pinch of salt and placed in layers in an ovenproof dish. To top it all off, a little gorgonzola in pieces and a generous pinch of grated parmesan: for a rich and creamy dish that will win over the whole family.

If you wish, you can add diced gorgonzola to the béchamel sauce instead of the gorgonzola fountain or taleggio, and finish with a little provola and grated pecorino. Or you can replace the pappardelle with another form of pasta of your choice: mezze maniche, rigatoni, fusilli, paccheri…

Regarding the pumpkin we suggest you choose the Delica variety, with compact flesh and a hint of chestnut, to be used at will also to make appetizing appetizers, side dishes, risottos, soups or surprising desserts.

Learn how to make Pumpkin Baked Pasta with a step-by-step procedure and tips. If you liked this recipe, try baked pasta with meat sauce or pasta au gratin with fennel and béchamel.

How to make baked pasta with pumpkin

Cut the pumpkin into fairly regular cubes 1.

Let the chopped onion wilt in a non-stick pan with a drizzle of oil 2.

Add the diced pumpkin 3 and cook over high heat, stirring frequently.

Season with salt and pepper and flavor with grated nutmeg 4.

Add the sage leaves 5.

Moisten with 1 glass of boiling water 6cover with a lid and cook gently for 10-15 minutes.

Meanwhile, prepare the béchamel: melt the diced butter in a saucepan, add the flour and, stirring constantly, toast the resulting roux. Then slowly pour the hot milk while continuing to mix, salt and cook over low heat until thickened. seven.

At this point, remove from the heat and add the chopped spicy gorgonzola 8keeping some aside for finishing.

Return to low heat and allow the cheese to melt gently. At the end remove from heat and let cool. 9.

Once the pumpkin is cooked, transfer it to the bowl of a blender, taking care to remove the sage leaves, and purée it using an immersion blender ten.

Coat the bottom of a baking dish with a layer of gorgonzola béchamel 11.

Boil the pasta in plenty of lightly salted boiling water, drain until al dente and divide half of it into the pan; then cover it with mashed pumpkin 12 and bechamel.

Make another layer with the remaining pappardelle, cover with the remaining pumpkin purée and béchamel, and sprinkle with the reserved gorgonzola 13.

Sprinkle the surface with a little grated parmesan and place in a static oven at 200°C for about 15 minutes; then continue cooking in ventilated mode for a few minutes. At the end, take the pasta out of the oven and let it rest for a few seconds. 14.

Bring the cooked pasta to the table and serve it piping hot 15.

storage

It is advisable to eat pasta cooked in the oven with the pumpkin very hot and immediately. Alternatively, it can be stored in the refrigerator, in an airtight container, for One day maximum: when ready to serve, we recommend reheating it for a few minutes in the oven or in the microwave.

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