Pasta with cheese and pumpkin
Description
The dish is prepared without unnecessary complications. The cheese for this dish should be melting and fatty; hard cheese varieties such as "Russian" work well. If your pumpkin is sweet, add a bit of lemon juice—it will help balance the excessive sweetness of the pumpkin. However, if your pumpkin tastes more like zucchini, you can skip the lemon. The finished dish can now be served.
Instructions
- 1
Step 1
1. Fry the onion, sliced into rings, in a pan until golden brown. Meanwhile, cook the pasta in salted boiling water for 7 minutes.
- 2
Step 2
2. Place the pumpkin, drizzled with vegetable oil, in a preheated oven at 200 degrees for 25 minutes. Then remove the flesh and mash it into a puree using a potato masher.
- 3
Step 3
3. Melt 4 tablespoons of butter in a skillet, add flour, pour in milk, and whisk the mixture until thickened. Season with salt and pepper to taste. Then reduce the heat and add pumpkin purée.
- 4
Step 4
4. Then add the grated cheese and mix.
- 5
Step 5
5. Add the pasta, onion, and breadcrumbs to the skillet. Then mix and place in the oven to bake for 15 minutes at 200 degrees.