Curried pumpkin pasta bake
Contributor
"A wonderful casserole recipe for colder evenings, the warm pumpkin in combination with the curry makes you want to fall right into this dish. I recommend using a large pasta variety, like conchiglioni or lasagna, that can properly absorb all the creamy sauce—as this is real comfort food!"
Difficulty
Easy 👌Ingredients
Utensils
cutting board, knife, frying pan, rubber spatula, pot, oven, baking dish
How-To Videos
How to grate cheese
How to cook pasta
How to cut Hokkaido pumpkin
Nutrition per serving
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!
