John Myers
Ingredients for 4 servings:
- 500g rigatoni
- 400 g Hokkaido pumpkin(s)
- 150 g Cheddar cheese, grated
- 200 ml condensed milk, unsweetened, more if necessary
- 2 garlic cloves
- 10 g Italian herbs, frozen
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
perfect for autumn
Finely chop the garlic and fry in a little oil. Peel and dice the pumpkin and add it to the pan. Add the herbs immediately. Sauté everything briefly and then deglaze with water. The pumpkin should be well covered. Simmer the pumpkin in the pan for 15-20 minutes, until it is nice and soft. Meanwhile, cook the rigatoni in salted water according to the package instructions. When draining, reserve some of the pasta water; you might need it later. Once the pumpkin is tender, drain the water and puree the pumpkin. Add the condensed milk and heat it up (the condensed milk brings out the sweetness of the pumpkin; if you prefer, you can also use regular cream or creme fine). Add the cheese and then mix everything together. Season with salt and pepper. If it’s too thick for your liking, you can adjust the consistency by adding a little of the reserved pasta water. Mix everything well and serve. We like it with roasted chicken breast or a nice baguette.
Facebook Comments