2020-08-13 / test@t
Fusilli with pumpkin, ricotta and thyme
Pumpkin main dishes are surprisingly tasty and healthy. This paste is suitable even for those on the fifth table.
- pumpkin butternut 500 g
- ricotta cheese 150 g
- fusilli pasta 500 g
- olive oil 1 tablespoon
- dried thyme 1 pinch (s)
- salt to taste
STEP-BY-STEP COOKING RECIPE
We clean the pumpkin of seeds and peel, cut it into cubes about 1 cm.It turned out a little less than 400 g of pulp. Add salt and thyme, olive oil to it and mix. Place on a baking sheet covered with foil and cover with a second sheet of foil. We send it to the oven preheated to 180 degrees for 25-30 minutes until soft.
Meanwhile, boil the pasta according to the instructions so that it is ready at the same time with the pumpkin and leave a glass of pasta water for the sauce. Mix the finished pumpkin with ricotta.
Add the pasta water there and mix well.
Combine the pasta and sauce, stir and enjoy. Sprinkle with grated Parmesan if desired. Enjoy your meal!