Penne in creamy spinach-mozzarella-pumpkin sauce

Penne in Spinach-mozzarella-pumpkin cream sauce

For 4 people

500g    penne
400ml cream
250g    pumpkin
250g    mozzarella cheese
150g    fresh spinach
1             onion
1             red chili
2             cloves of garlic
1/2        teaspoon curcuma
1             tablespoon olive oil
Freshly ground black pepper and salt to taste

1. Cut pumpkin in small cubes (0,5-1cm) and put them aside; slice chili and garlic very finely and chop onion. Clean spinach under running water and put aside. Bring a pot of salted water to a boil for the pasta and cook it until aldente.

2. Heat up a pan with olive oil and add pumpkin cubes. Roast for 2-3 minutes until the cubes are light brown, then add chili, garlic ,onion and curcuma. Roast for another 2 minutes; remove half of the pumpkin cubes from the pan (as topping on the plates).

Roasted pumpkin

3. Add spinach to the remaining pumpkin while stirring for 1-2 minutes until spinach is soft. Add cream and season to taste with salt and ground black pepper; let the sauce simmer until the pasta is done. Meanwhile cut mozzarella in small cubes (before cutting save 4 thin slices for the topping on the plates). 1 minute before the penne are done, add mozzarella cubes to the sauce and mix it well.

Creamy pasta sauce with spinach, pumpkin and mozzarella

4. Drain pasta and mix it with the cream sauce in the pan (if it’s not big enough, use the pot). Arrange on plates and decorate each one with a slice mozzarella and 1-2 tablespoon of the roasted pumpkin cubes. Enjoy!

Penne in cream sauce with spinach, pumpkin and mozzarella

 

 

 

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