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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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200 g Maroni
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1 Stk. Rote Zwiebel
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1 Stk. Bresso Frischkäse
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150 ml Bio-Vollmilch
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100 g Schärdinger Reibkäse
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Score the chestnuts crosswise, roast in a preheated oven at 200 degrees for about 20 minutes, then peel and chop coarsely.
- Finely dice the pumpkin and peeled onion and sauté in a pot with a little oil. Pour in the milk and cook until soft, then stir in the Bresso cream cheese and season with salt, pepper, and nutmeg.
- Cook the pasta in plenty of salted water according to package instructions until al dente and drain.
- Mix the pasta with the creamy pumpkin sauce and serve sprinkled with the chopped chestnuts and grated cheese.
