Description

Creamy pumpkin pasta with some lightly caramelized fennel and onions swirled through and topped with fresh mozzarella makes for a perfect winter meal or even lunch to pack for work as it's an easy and filling dish.

Ingredients

1 fennel bulb, green removed, halved and finely sliced
1 onion, peeled, halved and finely sliced
1 small butternut pumpkin, peeled, seeded and cubed
250 mililiters / 1 cup milk
10 grams / 2 tablespoons parmesan, grated
1 teaspoon curry powder
Pinch of salt
400 grams / 1 pound shell pasta
150 grams / 1 large burrata mozzarella, torn

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Instructions

Preheat the oven to 180ºC/350F.
Place the fennel and onion with a little oil in a saucepan with a lid on low heat for 25 minutes or until light caramelized, stirring every few minutes to ensure they don’t burn. Once cooked, set aside.
Meanwhile, place the pumpkin in a pot with enough water to cover the base and cook on medium heat until soft.
Drain the pumpkin and set aside.
Fill a large saucepan with water on medium high heat and once boiling, cook the pasta until it's al dente.
Drain and add in the milk, stirring to coat and allowing to simmer and the starch from the pasta to thicken the milk.
Meanwhile, puree the pumpkin and add to the pasta, along with the curry powder, salt, onion, fennel and parmesan.
Stir until the pasta is fully coated and combined.
Spoon into a baking dish and top with the torn mozzarella.
Bake until golden for approximately 15 minutes.
Serve immediately.

Notes

Cooking the pasta in milk: You could cook the until soft, but not al dente in water and then drain and add in the milk for a starcher thicker sauce.

Recipe by Roamingtaste

Nutrition

Calories: 241 calories per serve