Summary

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

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Instructions

1. 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.
2. Heat the oven to 200 ° C top / bottom heat. Slide in the tray and bake for 30 minutes. Stir twice in between.
3. 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.