Description
Rich pumpkin puree and garlic-infused cream sauce cling to penne, topped with bubbling mozzarella and golden crumbs. Each forkful offers creamy sweetness, nutmeg warmth, and a crispy finish.
Ingredients
- 300 g penne pasta
- 400 g pumpkin puree
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200 ml vegetable broth
- 100 ml heavy cream
- 1/4 tsp ground nutmeg
- 150 g ricotta cheese
- 100 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 2 tbsp breadcrumbs
- salt to taste
- pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 200°C and grease a baking dish.
- Cook the penne pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the pumpkin puree and vegetable broth, then season with salt, pepper, and ground nutmeg. Simmer for 5 minutes.
- Pour in the heavy cream and mix well, allowing the sauce to thicken slightly.
- Remove the skillet from heat and stir in the ricotta cheese until smooth.
- Combine the cooked pasta with the pumpkin sauce and half of the Parmesan cheese in a mixing bowl.
- Transfer the pasta mixture to the prepared baking dish, then sprinkle the shredded mozzarella, remaining Parmesan, and breadcrumbs evenly on top.
- Bake for 15-20 minutes until the cheese is melted and the breadcrumbs are golden brown.
- Garnish with fresh parsley before serving.
Notes
- You can use fresh roasted pumpkin instead of canned puree
- Spinach or kale can be added for extra greens
- Let the pasta rest for a few minutes after baking for the sauce to thicken
- Store leftovers in an airtight container in the fridge for up to 3 days