Shell pasta with mini pumpkin and creamy tuna sauce

Name: Shell pasta with mini pumpkin and creamy tuna sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g small pasta shells; 7-10 Tbsp salt and pepper; 1 tin(s) (185 g) Tuna fillets without oil; 600 g Patisson pumpkins (alternatively zucchini); 3 Shallots; 1 Garlic clove; 1 TABLESPOON Olive oil; 200 ml White wine; 2 Spring onions; 1 TEASPOON Vegetable broth (instant); 150 g Mascarpone; 4 Stem(s) Marjoram

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g small pasta shells
7-10 Tbsp salt and pepper
1 tin(s) (185 g) Tuna fillets without oil
600 g Patisson pumpkins (alternatively zucchini)
3 Shallots
1 Garlic clove
1 TABLESPOON Olive oil
200 ml White wine
2 Spring onions
1 TEASPOON Vegetable broth (instant)
150 g Mascarpone
4 Stem(s) Marjoram

Directions

1
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Drain the tuna.
2
Clean, wash and cut patissons into pieces. Peel shallots and garlic, dice finely. Heat the oil in a large frying pan. Fry the patissons, shallots and garlic for about 5 minutes, turning them over.
3
Season with salt and pepper.
4
Add wine and 1/8 l water, bring to the boil and simmer for 3-4 minutes. Clean and wash spring onions and cut them diagonally into rings. Stir in broth, mascarpone and spring onions. Season to taste with salt and pepper.
5
Wash the marjoram, shake dry and remove the leaves. Drain the noodles and put them back into the pot. Mix with sauce, tuna and marjoram and heat up briefly. Season to taste with salt and pepper.