Oven pasta with pumpkin and mushrooms

Ingredients for 4 servings:

• 500 g pasta, e.g. spirelli
• 300 g mushrooms or other mushrooms
• 600 g Hokkaido pumpkin(s) or butternut squash
• 1 liter vegetable broth
• 200 ml sweet cream
• 1 onion(s)
• 1 garlic clove(s)
• 1 pinch(s) thyme
• salt and pepper
• 1 tsp paprika powder
• 60 g cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Cut the pumpkin into small cubes, clean the mushrooms and slice or halve them, depending on their size. Dice the onion and garlic. Place all ingredients, including the uncooked pasta, on a large baking tray (spread over a roasting pan). Pour the vegetable stock over the top. Season the cream with salt, pepper, thyme, and paprika and spread it over the mixture. Preheat the oven to 200°C (top/bottom heat). Place the tray in the oven and bake for 30 minutes, stirring twice in between. Add the cheese and let it stand for another 10 minutes in the switched-off oven. This is important so that the sauce becomes nice and creamy; then season again with salt and pepper.