Penne with pumpkin from the oven

Name: Penne with pumpkin from the oven
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Hokkaido Pumpkin; 3 red onions; 1 red pepper; 1 Branch rosemary; 200 g Fresh goat cheese; 6 TABLESPOONS Whipped cream; 500 g Penne Rigate; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1/4 (approx. 70 g) Pomegranate; 7-10 Tbsp Oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Hokkaido Pumpkin
3 red onions
1 red pepper
1 Branch rosemary
200 g Fresh goat cheese
6 TABLESPOONS Whipped cream
500 g Penne Rigate
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1/4 (approx. 70 g) Pomegranate
7-10 Tbsp Oil

Directions

1
Pumpkin clean, wash, halve, remove seeds and dice the pulp. Onions peel and cut into slices. Peppers clean, wash and dice. Wash rosemary, shake dry, remove needles from branches and chop.
2
Stir about half the cream cheese and cream until smooth.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Mix the noodles and vegetables on an oiled baking tray, season with salt, pepper and rosemary. Drizzle cheese cream and olive oil over them.
4
Crumble the remaining cheese over it.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Remove the pomegranate seeds from the fruit. Remove the pasta from the oven, sprinkle with pomegranate and serve.