Baked pasta with pumpkin and mushrooms under a cheese crust
3 servings
30 minutes
Baked pasta with pumpkin and mushrooms under a cheesy crust is a cozy dish of Italian cuisine that combines the tenderness of penne pasta with the aromatic sweetness of baked pumpkin and the earthy flavor of mushrooms. The origins of the dish trace back to the traditions of autumn Italian gastronomy, where pumpkin is often used in pastas and risottos. Crème fraîche adds a delicate creaminess, while the crispy crust of parmesan and breadcrumbs adds an exquisite texture. This dish is perfect for a cozy family dinner or as an elegant option for a festive table, where simplicity of ingredients meets richness in flavor nuances.
1
Preheat the oven to 200 degrees.
2
Peel the pumpkin and seeds, and cut into 1 cm cubes. Cut the mushrooms to the same size. Transfer everything to a fireproof dish, season with salt and pepper. Drizzle with olive oil, mix, and bake in the oven for 30 minutes until soft and slightly charred.
- Butternut squash: 1 piece
- Fresh mushrooms: 250 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 1 tablespoon
3
Meanwhile, boil the pasta in salted boiling water until cooked. Drain.
- Penne: 200 g
4
Take the pumpkin with mushrooms and transfer it to a large bowl. Preheat the grill in the oven.
5
Add pasta, crème fraîche, and half of the Parmesan to the pumpkin. Season with salt and pepper. Transfer to a fireproof dish, sprinkle with breadcrumbs and the remaining Parmesan on top. Place under the grill for a while until a golden crust forms.
- Penne: 200 g
- Creme fraiche: 200 ml
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Crushed breadcrumbs: 50 g
- Grated Parmesan cheese: 50 g
