Vega pasta with pumpkin, cheddar and grated cheese

Name: vega pasta with pumpkin, cheddar and grated cheese
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 3 shallot; 2 toe garlic; 2 el traditional olive oil; 800 g chilled pumpkin pieces; 1 tl dried nutmeg; 300 g Rigatoni No. 26 pasta; 150 g Cheddar; 50 g unsalted butter or margarine; 50 g wheat flour; 500 ml sustainable semi skimmed milk; 1 dried laurel leaves; 1 sachet ground nutmeg; 150 g grated cheese for oven gratin

Italian pasta with pumpkin, cheddar cheese and grated cheese for ovengration.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 200 ° C.
Bring a generous pot of water to the boil. Clean the shallots and shreds. Clean the garlic and cut finely.
Heat the oil in a frying pan and fry the shallot, garlic, pumpkin cubes, the nutmeg, pepper and salt for 10 minutes on low heat. Change regularly.
In the meantime add the pasta and possibly salt as the water boils and cook the pasta in 12 minutes until al dente. Drain.
Meanwhile, grate the cheddar. Melt the butter in a large pan.
Add the flour to the melted butter and cook while stirring on low heat until the flower starts to light. This takes approx. 5 min.
Add the milk while stirring and bring to the boil. Add the bay leaf and nutmeg and cook for 5 minutes (bechamel sauce).
Remove the pan from the heat, remove the bay leaf and stir in half of the cheddar and cheese for oven gratin.
Put the pasta, pumpkin and bechamel sauce in the baking dish and scoop. Sprinkle with the cheese and bake for about 20 minutes in the middle of the oven until golden brown.