Pasta bake with pumpkin sauce
and a crunchy walnut gratin
A vegan version of a typical Italian recipe consisting of whole wheat pasta au gratin with pumpkin cream and walnuts. A completely different, but delicious way of eating pasta.
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, celery, soya, gluten
Utensils:
(Hand) blender
Oven dish / cake mould
Ingredients
Whole wheat penne rigate pasta
Pumpkin
Breadcrumbs
Walnuts
Dried oregano
Granulated garlic
Vegetable broth
Almond milk
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
4243
1014
25
5
167
33
12
25
0
309
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Dissolve the broth in 1 litre of boiling water. Peel the pumpkin and cut it into cubes of 1cm. Place the broth, almond milk, pumpkin, oregano and garlic powder in a pot. Add salt to taste. Cook for 5 minutes over high heat while stirring occasionally.
3.
Blend the pumpkin mixture with a hand blender to a smooth cream and let it simmer for another 5 minutes. Season to taste. Add the pasta and let it cook for 2 minutes. Remove the pot from the heat, add 2/3 of the breadcrumbs and mix it together well.
4.
Place the mixture in a medium-size oven dish. Cover the top with the remaining breadcrumbs and crumbled walnuts. Drizzle some olive oil over all the breadcrumbs.
5.