Autumn Pasta Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Hokkaido pumpkin (se)
- 1 beetroot
- 1 tablespoon honey
- 2 tablespoon olive oil
- 500 g pasta, e.. fusilli
- 1 packet feta cheese
- 50 g hazelnuts, chopped
- 150 g crème fraîche
- 200 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin and beetroot into pieces and mix with the honey and oil in a bowl. Season with salt, pepper, paprika powder and rosemary. Bake the vegetables in the oven at 200 ° C for about 25 minutes.
- Meanwhile, cook the pasta until it is done. Cut the feta into pieces.
- For the sauce, mix the crème fraîche, vegetable stock and a little feta and season well with salt and pepper.
- Mix the pasta with the oven vegetables and pour into a baking dish. Pour the sauce over it. Now sprinkle with the remaining feta and the chopped hazelnuts.
- Bake the casserole for about 45 minutes at 180 ° C.
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