Recipe: Tasty Baked cheese three layered veggies pasta with pumpkin sauce

Harry Douglas

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Recipe: Tasty Baked cheese three layered veggies pasta with pumpkin sauce Delicious, fresh and tasty.

Baked cheese three layered veggies pasta with pumpkin sauce. Ingredients of Baked cheese three layered veggies pasta with pumpkin sauce. Add the pumpkin and onion in a single layer on top of the pasta and sauce, cover again with the aluminum foil, and return to the oven for another half an hour or until the pumpkin is tender. Remove the aluminum foil and sprinkle the remaining Italian hard cheese on top, followed by a thick layer of the grated mozzarella.

Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture.

Cooking pasta in a creamy sauce.

The pasta is boiled in a mixture of milk and vegetable stock - it makes everything super creamy, and forms the basis for that cheesy sauce.

You can cook Baked cheese three layered veggies pasta with pumpkin sauce using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Baked cheese three layered veggies pasta with pumpkin sauce

You need of Penny pasta.
Prepare of chopped pumpkin.
You need of roughly chopped broccoli.
It’s of Carrot chopped.
You need of beans chopped.
Prepare of baby corn boiled.
It’s of Mushrooms chopped.
It’s of garlic chopped.
You need of pieces chopped little thick sliced aubergine (tiny purple brinjals).
You need of lotus stem sliced (optional).
It’s of Both sauté till raw smell goes lotus pieces and purple small brinjals.
Prepare of flour refined.
Prepare of Pasta seasoning.
It’s of Salt.
You need of Chilli flakes.
You need of Black pepper powder.
It’s of Olive oil for boiling pasta.
You need of for sauté veggies.
It’s of Mozzarella cheese grated.

As the pasta cooks, it releases its starch into the milk, thickening it up to give a glossy sauce.

Pumpkin pasta sauce might seem like an odd interpretation of fettuccini Alfredo, but the two are more similar than you think.

Like the Alfredo I once loved, pumpkin pasta sauce is delightfully creamy, comforting, and a joy to twirl around your fork.

Unlike fettuccini Alfredo, however, this healthy pumpkin pasta sauce is diet-friendly and won.

Baked cheese three layered veggies pasta with pumpkin sauce step by step

Roughly chop the pumpkin sauté them with garlic, pepper and salt till soft.
Little cool and make it purée and keep aside.
Make the pasta sauce as usual like 3 tsp flour and 3 tsp butter sauté till raw smell goes off and milk till smooth add salt pepper and chilli flakes and cheese also.
Sauté all the veggies till little crunchy add in the pasta sauce.
Now boil enough water add salt and little oil boil till soft and test to cut it when white line shows that is donethat called aldante.
Now drain the water completely and add in the white sauce and veggies coated pasta with white sauce.
Now take baking dish first layered pumpkin sauce add slowly pasta veggies in white sauce except lotusstem pieces and aubergine.
Sprinkle pasta seasoning and chilli flakes now spread on the top grated mozerrella cheese.
Finally put the crispy aubergine and lotus stem.
Bake on convection mode in a pre heated oven for 10 minutes at 180 degree then grill it for 5 minutes look for the golden brown colour on the top.
Enjoy with garlic bread or ur choice nan or pitta bread..
On the top place aubergine pieces and lotus stem pieces.

Pumpkin's naturally creamy, earthy flavors pair well with pasta of all sorts, and any one of these hearty pumpkin pasta recipes will warm you up and keep you satisfied.

Many of these plates are actually healthy pumpkin recipes.

The gourd adds so much natural creaminess to every recipe, there's really no need for heavy cream.

Add half of cooked pasta; toss well.

Spoon half of the ricotta cheese in dollops over top.