Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pasta, e.., Spirelli
- 300 g mushrooms or other mushrooms
- 600 g Hokkaido squash (se) or butternut
- 1 liter vegetable broth
- 200 ml sweet cream
- 1 onion (s)
- 1 clove garlic
- 1 pinch (s) thyme
- salt and pepper
- 1 teaspoon paprika powder
- 60 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into small cubes, clean the mushrooms and slice or halve, depending on the size. Dice the onion and garlic. Place all ingredients including the uncooked pasta on a large baking sheet (distribute the drip pan). Spread the vegetable stock over it. Season the cream with salt, pepper, thyme and paprika powder and distribute it as well.
- Heat the oven to 200 ° C top / bottom heat. Slide in the tray and bake for 30 minutes. Stir twice in between.
- Add the cheese and let it steep again for 10 minutes in the switched-off oven. Important so that the sauce is nice and creamy, then season again with salt and pepper.
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