Dear friends, today I am going to show you an unmissable recipe!
I prepared some creamy baked trofie pasta with pumpkin and sausage last Saturday: this is the only day when my daughter does not have school and we have lunch together at home (we are always out on Sunday!), so I try to prepare something special for her!
She really liked it and had a second portion!
Since the trofie are a fresh kind of pasta, they remain consistent and do not overcook!
I will give you a tip: if you want this dish to be perfect, use a lot of sauce. Your pasta will be creamy and unique!
Try it on a Sunday lunch….you will make a great impression!

Creamy baked trofie pasta with pumpkin and sausage

Creamy baked trofie pasta with pumpkin and sausage

Ingredients for 4 people:

500 gr of trofie or other fresh pasta
400 gr pumpkin/squash
500 ml milk
40 gr butter
40 gr plain flour
300 gr sausage meat
200 gr of fresh cheese with spun dough (if you also like smoked)
4 tablespoons grated Parmesan cheese
nutmeg
Salt, pepper

Preparation:

Cut the pumpkin into pieces and boil in salted water for 20 minutes, then drain well.
Prepare the béchamel sauce as described here, and season with salt, pepper and nutmeg.
Put the béchamel and the pumpkin in a food processor, season with salt and blend until smooth.
Remove the sausage meat from the casings, crumble it and brown in a frying pan for a few minutes.
Cut the cheese into cubes.
Cook the trofie in plenty of salted water and drain “al dente”.
Add the pasta to the pumpkin sauce and mix well.
Add the sausage meat and cheese.
Pour all in a baking dish, cover with grated Parmesan cheese, add a pinch of black pepper and bake at 180C/360F/Gas mark 4-5 for 15-20 minutes (until the crust is lightly browned ).
Allow to cool slightly and serve.

Creamy baked trofie pasta with pumpkin and sausage

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