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ADRIANA PENNE WITH BUTTERNUT PUMPKIN AND GOAT CHEESE

30 minutes
Moderate
4 servings

Ingredients

2 tablespoons oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 teaspoon dried chilli
1 butternut pumpkin, peeled, seeded, and diced
400 ml of chicken or vegetable stock
600 g Adriana Penne
20 sage leaves
3 tablespoons vegetable oil
125 g goat cheese
2 tablespoons roasted pine nuts
salt, freshly ground pepper

Description

Do you like to cook modern and trendy food, but don't have that much time? Prepare Adriana Penne with butternut pumpkin and goat cheese. Heat the oil in a saucepan over medium heat, add the onion, and sauté for about 5 minutes. Add garlic, diced pumpkin, and stock. Turn the heat down and cook slowly for about 15 minutes, until the pumpkin softens and soaks up almost all of the stock. Heat another pan with the oil, fry the sage leaves, and dry on kitchen paper. Cook the pasta in salted water according to the instructions on the package, strain, and toss to combine with pumpkin. Serve immediately with crumbled pieces of goat cheese, roasted pine nuts, and sage leaves; season with salt and pepper. You can also drizzle with the sage oil left in the pan. A perfect dish, prepared to impress. Enjoy!

Used in the recipe