My son is an unconditional fan of pasta with cheese, like almost all the young people in the world. My goal is always for him to eat vegetables and more vegetables, those that he seems to refuse to eat more and more.

That's why I invent different versions of their favorite vegetable dishes.

This is one of them. The first day she had them, she thought she had used a different cheese and that was where the orange color of the sauce came from.

It only took him trying them for him to fall at his feet: the sweet flavor and creamy texture of the pumpkin played their part and by the time he found out that the pasta had enough of that vegetable, he couldn't stop eating. Proof accomplished!

Japanese Miyabi damascus steel knife, Microplane Zester Premium grater, Revol round porcelain plates and Revol porcelain cocotte.

Japanese Miyabi damascus steel knife , Microplane Zester Premium grater , Revol porcelain round plates and Revol porcelain cocotte .


  • 500 g macaroni or sharks
  • 500g pumpkin
  • 1 onion
  • 150g of milk
  • 2 tablespoons of flour
  • 1 tablespoon nutmeg
  • salt and black pepper
  • 100 g grated Parmesan cheese
  • 100 g grated pecorino cheese
  • 100 g grated mozzarella cheese
  • 150g bacon
  • 2 tablespoons of extra virgin olive oil
  • 1 slice of country bread


  1. Cut the pumpkin into pieces. Season and drizzle a little oil on top. Bake at 180ºC for about 30 minutes until the pumpkin is tender.
  2. When the pumpkin is ready, mash it well. book .
  3. Cook the pasta in a Revol cocotte in plenty of water.
  4. When the pasta is hard, drain and rinse with cold water to stop cooking.
  5. In two tablespoons of oil, brown the bacon well. Then add the finely chopped onion. When soft, add the flour. After a couple of minutes, add the hot milk little by little until it forms a smooth sauce without lumps.
  6. Then add the crushed pumpkin along with the cheeses and stir constantly until the sauce is uniform. Add the nutmeg and rectify salt.
  7. Pour the pasta into the sauce and stir well.
  8. Toast the bread until it is golden brown and crush. Reserve
  9. Serve the pasta in some Revol dishes with which we can gratin in the oven and serve directly.
  10. When the dishes are ready, sprinkle with breadcrumbs and add a little grated cheese. Gratinate for a couple of minutes until the dishes are well browned. Serve very hot with a little more grated cheese for the more mice.

Japanese Miyabi damascus steel knife , Revol porcelain round plates and Revol porcelain cocotte .

Author of the recipe: Lola de Loleta Life, Food&Market

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