John Myers
Ingredients for 4 servings:
- 1 small Hokkaido pumpkin(s)
- 1 beetroot
- 1 tbsp honey
- 2 tbsp olive oil
- 500 g pasta, e.g. fusilli
- 1 pack of feta cheese
- 50 g hazelnuts, chopped
- 150 g crème fraîche
- 200 ml vegetable stock
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes
with pumpkin and beetroot
Cut the pumpkin and beetroot into pieces and toss with honey and oil in a bowl. Season with salt, pepper, paprika, and rosemary. Bake the vegetables in the oven at 200°C for about 25 minutes. Meanwhile, cook the pasta until tender. Cut the feta into pieces. For the sauce, combine the crème fraîche, vegetable stock, and a little feta, and season well with salt and pepper. Mix the pasta with the baked vegetables and transfer to a baking dish. Pour the sauce over the pasta. Sprinkle with the remaining feta and chopped hazelnuts. Bake the casserole for about 45 minutes at 180°C.
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