Pumpkin Fusilli Bake with Goat Cheese

Ingredients

• 500 g Hokkaido pumpkin
• 350 g whole wheat fusilli
• Salt
• 100 g dried tomatoes (in oil)
• 3 tbsp tomato paste
• 0.5 tsp dried sage
• Pepper
• 150 g goat cheese
• 10 g sage (0.5 bunch)

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente. Then drain and let it drip off.

2. 2.

   Meanwhile, wash the pumpkin, remove the seeds, and cut it into 2 cm cubes. Place in a pot, cover with salted water, and cook for about 5 minutes until done. Then drain and let it drip off.

3. 3.

   Drain the dried tomatoes, reserving 3 tbsp of the oil. Chop the tomatoes finely. Mix the tomato oil with tomato paste, dried sage, salt, pepper, and half of the goat cheese. Gently fold in the pasta, pumpkin, and tomatoes. Brush a baking dish with the remaining tomato oil and pour in the pasta mixture. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 20 minutes until golden brown. Meanwhile, wash the sage, shake it dry, and pluck the leaves. Garnish the bake with the remaining goat cheese and sage leaves.