My son is a huge fan of pasta with cheese, like almost all young people in the world. My goal is always to get him to eat vegetables and more vegetables, which he seems to be increasingly refusing to eat.
That's why I invent different versions of their favorite dishes with vegetables.
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 one taste for him to fall at her feet: the sweet flavour and creamy texture of the pumpkin played their part and by the time he knew that the pasta had plenty of that vegetable, he couldn't stop eating. Proof achieved!
Miyabi Japanese Damascus Steel Knife , Microplane Premium Zester Grater , Revol Porcelain Round Plates and Revol Porcelain Cocotte .
Ingredients
- 500 g of macaroni or sharks
- 500 g pumpkin
- 1 onion
- 150 g 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
- 150 g of bacon
- 2 tablespoons extra virgin olive oil
- 1 slice of country bread
Preparation
- Cut the pumpkin into pieces. Season with salt and pepper and drizzle with a little oil. Bake at 180ºC for about 30 minutes until the pumpkin is tender.
- When the pumpkin is ready, mash it well. Set aside .
- Cook in a cocotte. Stir the pasta in plenty of water.
- When the pasta is a little hard, drain and rinse with cold water to stop the cooking.
- Brown the bacon in two tablespoons of oil. Then add the finely chopped onion. When it is soft, add the flour. After a couple of minutes, add the hot milk little by little until it forms a smooth sauce without lumps.
- Then add the mashed pumpkin together with the cheeses and stir continuously until the sauce is uniform. Add the nutmeg and adjust the salt.
- Pour the pasta into the sauce and stir well.
- Toast the bread until golden brown and crush it. Set aside.
- Serve the pasta on Revol plates , which you can use to gratinate it in the oven and serve directly.
- When the dishes are ready, sprinkle with breadcrumbs and add a little grated cheese. Grill for a couple of minutes until the dishes are nicely browned. Serve piping hot with a little more grated cheese for the more tender ones.
Miyabi Japanese Damascus steel knife , Revol round porcelain plates and Revol porcelain cocotte .
