Description
Penne swathed in a silky pumpkin cream, enriched with thyme and nutmeg, then baked under a golden, bubbling blanket of mozzarella and Parmesan. Every bite delivers warming spice, crisp breadcrumb crunch, and cheesy pull.
Ingredients
- 400 grams pasta penne or rigatoni
- 400 grams pumpkin puree
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 200 milliliters vegetable stock
- 150 milliliters heavy cream
- 100 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 50 grams breadcrumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 190°C (375°F).
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large pan over medium heat and sauté the onion for 3–4 minutes until translucent.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, vegetable stock, heavy cream, thyme, nutmeg, salt, and pepper and simmer for 5 minutes.
- Add the cooked pasta to the sauce and mix until well coated.
- Stir in half of the mozzarella and Parmesan cheeses.
- Transfer the mixture into a lightly greased baking dish.
- Sprinkle the remaining mozzarella cheese and breadcrumbs evenly over the top.
- Bake for 20–25 minutes until the top is golden and bubbling.
- Let rest for 5 minutes before serving to allow the flavors to meld.
Notes
- You can substitute pumpkin puree with butternut squash puree for a sweeter flavor
- Add a pinch of chili flakes or smoked paprika for a subtle spicy note
- For a gluten-free version, replace breadcrumbs with crushed nuts or gluten-free crumbs
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture