Baked Pumpkin Pasta Recipe
This Cheesy Baked Pumpkin Pasta is baked in the oven with a quick pumpkin sauce made with bacon, shallots, Pecorino cheese and a touch of rosemary then topped with mozzarella cheese.
Foto: Skinnytaste
Bahan-bahan
- 8 oz Delallo uncooked whole wheat pasta
- 2 slices center cut bacon (chopped or pancetta)
- 1 shallot (minced)
- 15 oz homemade pumpkin puree
- 1 cup reduced-sodium chicken broth
- 3 tbsp grated Pecorino Romano cheese
- salt and fresh black pepper ( to taste)
- 1/2 tsp fresh rosemary (chopped)
- 1/4 cup shredded Pecorino Romano cheese
- 1/2 cup shredded part-skim mozzarella (I recommend: Polly-O)
Langkah-langkah
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Preheat oven to 375°F. Spray a 9x9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.
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Meanwhile, in a medium saucepan over medium heat add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook 1 minute.
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Add pumpkin, chicken broth, rosemary and 3 tbsp Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 - 10 minutes.
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Meanwhile, cook pasta according to package instructions for al dente. Drain and add the pasta to the pumpkin sauce and mix well.
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Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella.
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Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned.
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Let it cool 5 minutes, then divide into 4 equal portions.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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