Summary

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

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Instructions

1. 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.
2. Meanwhile, cook the pasta until it is done. Cut the feta into pieces.
3. For the sauce, mix the crème fraîche, vegetable stock and a little feta and season well with salt and pepper.
4. 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.
5. Bake the casserole for about 45 minutes at 180 ° C.