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Baked pasterciata pasta with pumpkin and scamorza cheese

ingredients

servings

2

Mafalda, pasta

160 grams

Pumpkin

300 grams

Smoked scamorza cheese

50 grams

Grated Grana Padano

30 grams

Extra virgin olive oil

1 spoon

Onions

1 half

Salt

to taste

first courses from Italy

Baked pasterciata pasta with pumpkin and scamorza cheese

Baked pasterciata pasta with pumpkin and scamorza cheese

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked pasterciata pasta with pumpkin and scamorza cheese

A tasty and tasty first course based on pumpkin and smoked scamorza

Baked pasterciata pasta with pumpkin and scamorza cheese step 1

step 1

First, finely chop the onion, let it dry in the pan with the extra virgin olive oil, add the pumpkin cut into small pieces together with a couple of tablespoons of hot water and cook with the lid for about 10 minutes

Baked pasterciata pasta with pumpkin and scamorza cheese step 2

step 2

Meanwhile, I cook the pasta

Baked pasterciata pasta with pumpkin and scamorza cheese step 3

step 3

Once the pumpkin is cooked, the salt is added to the mixture and the mixture becomes a cream that is not too liquid

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Baked pasterciata pasta with pumpkin and scamorza cheese step 4

step 4

At this point I place the previously cooked pasta on a slightly greased non-stick pan with extra virgin olive oil and season with pumpkin cream, scamorza cut into small cubes and grated parmesan

Baked pasterciata pasta with pumpkin and scamorza cheese step 5

step 5

Bake at 200 degrees for a few minutes, until the surface is golden, then I serve immediately

Baked pasterciata pasta with pumpkin and scamorza cheese step 6

step 6

Enjoy your meal!

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