Pumpkin Oreccheiette with Spinach & Sage

Preheat oven to 180 degrees C. Slice sugar pumpkin in half and place cut side down on a baking sheet. Bake for 45 minutes before removing from oven and peeling off the skin. Puree with a potato masher or in a food processor. If time is of the essence, use a can of unsweetened pumpkin puree.

Cook orrecchiete (or another type of pasta) in salted water until very al dente. Drain and return to the pot.

In a large skillet heat olive oil. Saute onion, garlic, sage, red pepper flakes and nutmeg, seasoned with salt, until the onions are soft and translucent, then transfer into pasta pot.

Stir pumpkin, chicken broth, sour cream and spinach into the pasta mixture. Spread in a greased baking dish.

Sprinkle the top with bread crumbs and cheese and bake in a preheated 200 degree C oven for 30 minutes.

Pumpkin Oreccheiette with Spinach & Sage

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