Penne Pumpkin Bake
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Healthy, because
Even smarter
Pumpkin is a great source of beta-carotene, which converts into vitamin A in our bodies, helping strengthen our vision. In combination with the penne and different cheeses, this recipe contains plenty of satiating and energizing carbs, healthy fats, and calcium.
For more protein, add some chicken or sausage to this dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Pumpkin (cubed)
- 4 Tbsps olive oil
- salt
- freshly ground Black pepper
- 8 cups gluten-free Penne
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- ½ cup Crème fraiche
- 2 cups Mascarpone
- ¾ cup grated Parmesan
- 3 Sage (torn)
- To garnish
- Sage
Preparation steps
1.
Heat the oven to 350°F. Grease a large baking dish.
2.
Place the pumpkin onto a baking tray, drizzle with two tablespoons of olive oil and season with salt and freshly ground black pepper. Bake for 25-30 minutes until tender.
3.
Cook the pasta in a pan of boiling salted water according to the packet instructions and drain well.
4.
Heat the remaining oil in a frying pan and fry the onion and garlic slowly for 15 minutes.
5.
Mix together the cooked onion and garlic, creme fraîche, mascarpone, parmesan, sage and roasted pumpkin until well combined.
6.
Spoon the mixture into the dish and bake for 15-20 minutes until bubbling and golden brown.
7.
Garnish with sage leaves.
