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Ingredients (4 servings)
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400 g Garofalo Teigwaren
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400 g Kürbis
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1 Stk. Bresso Frischkäse
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150 ml Bio-Vollmilch
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150 g Schärdinger Reibkäse
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 190 degrees. Cut the pumpkin into small cubes and parboil the pasta in salted water until al dente.
- Sauté the pumpkin cubes in a pan with a little oil for about 8 minutes until tender.
- Add the milk and cream cheese to the pumpkin in the pan, let it melt while stirring, and season the sauce with salt, pepper, and a pinch of nutmeg.
- Mix the drained pasta with the pumpkin sauce, transfer to a baking dish, sprinkle with the grated cheese, and bake in the oven for about 15 minutes until golden brown.
