Curried pumpkin pasta bake

Step 1/4

• 200 g Hokkaido pumpkins
• 1½ cloves garlic
• 30 g shallots

• cutting board
• knife

Cube the pumpkin. Mince garlic and dice shallots.

Step 2/4

• ½ tsp curry powder
• 300 ml vegetable broth
• 62½ g ricotta cheese
• 2½ g basil
• vegetable oil
• salt
• pepper

• frying pan
• rubber spatula

Heat some oil in a pan and fry the shallots and garlic. Add the pumpkin and sauté. Add curry powder, salt, and pepper. Add vegetable broth little by little, stirring to combine and letting the mixture come to a boil before adding more broth. Once the pumpkin is tender, smash it a bit, then mix in the ricotta, and add torn basil. Let cook over medium low heat while you cook the pasta.

Step 3/4

• 150 g conchiglie

• pot

Bring a pot of water and salt to a boil. Cook the conchiglioni according to package instructions or until al dente, then drain, and mix with the pumpkin sauce.

Step 4/4

• 25 g grated Parmesan cheese

• oven
• baking dish

Preheat the oven to 200°C/390°F. Transfer the conchiglioni to a greased baking dish and sprinkle with Parmesan cheese and basil. Let bake for approx. 10 min., or until brown in spots. Enjoy!

Enjoy your meal!