Summary

Ingredients

• 300 g pumpkin meat (Hokkaido pumpkin), washed, cleaned and cut into small cubes
• 100 g beetroot, cooked, cut into small cubes
• 100 g sprin onion (s), cut into rolls
• 300 g pasta (noodle nests, e.. taliatelle), raw
• Butter for the mold

For the sauce:

• 1 onion (s), diced
• 40 g butter
• 30 g flour (instant flour)
• 800 ml milk
• 400 ml vegetable stock
• 100 g parmesan, rated
• salt and pepper
• nutmeg

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Instructions

1. Gently melt the butter and fry the diced onion in it until light yellow. Stir in flour and sweat. Gradually pour in the stock and milk, stirring constantly with the whisk, otherwise lumps will form. Simmer over a low heat for 5 minutes. Stir in the parmesan and let it melt. Season to taste with the spices.
2. Spread the raw noodle nests side by side in a buttered casserole dish (approx. 34 x 24 cm). Spread the vegetables evenly over the top and pour the sauce over them. Cover the mold with aluminum foil.
3. Cook the casserole in the preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) on the middle rack for 45 minutes. After 35 minutes of cooking, remove the aluminum foil and finish cooking.
4. Lamb`s lettuce goes very well with it.