Pasta Bake

Ingredients

• 500 g pumpkin flesh (e.g., butternut, muskmelon)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 80 ml dry white wine
• 125 ml Vegetable broth
• 500 g pasta (e.g., Mafalde)
• Salt
• butter (for the dish pan)
• nutmeg
• Cayenne pepper
• 1 tsp turmeric
• 1 tbsp Apple cider vinegar
• 150 g Gorgonzola cheese
• 1 sprig sage
• 3 amarettini cookies
• 1 tbsp honey

Instructions

1. 1.

   Dice the pumpkin flesh into small cubes. Peel and finely chop the onion and garlic, then sauté in hot oil until translucent. Add the pumpkin and cook briefly. Deglaze with wine, pour in broth, and simmer for about 20 minutes until tender.

2. 2.

   Cook the pasta in boiling salted water to al dente. Drain, rinse under cold water, and let drain. Preheat oven to 200°C (400°F) with upper and lower heat. Butter a baking dish.

3. 3.

   Season the sauce with salt, nutmeg, cayenne pepper, and turmeric; taste and adjust. Cube the Gorgonzola. Rinse the sage sprig and pluck the leaves. Mix the sauce, cheese, and sage into the pasta, then transfer to the prepared dish.

4. 4.

   Crush the amarettini cookies in a freezer bag with a rolling pin into crumbs. Drizzle honey over the hot bake, sprinkle lightly with salt, and serve topped with the cookie crumbs.