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Pumpkin-sage-cheese macaroni

Made by:

Ingredients

Ingredients for 4 persons

25 dkg
durum macaroni pasta 65 dkg
pumpkin 2 dl
Mizo lactose-free milk 15 dkg
Mizo lactose-free Trappist cheese 1 tablespoon
Mizo lactose-free butter 1 tablespoon
freshly chopped sage to taste
salt to taste
freshly ground pepper to taste
olive oil

For serving

5 dkg
Mizo lactose-free Trappist cheese to taste
pumpkin seed to taste
freshly chopped sage

Instructions:

 
Cook the pasta in salted water, then drain. Cut the pumpkin into slices and bake them in a preheated oven at 200 degrees for 20 minutes. Remove the pumpkin meat, put it in a shredder, add milk, butter, 1/2 teaspoon of salt, freshly ground pepper and sage then mix them. Heat the mass in a small pan, bring it to a boil, stir in the grated cheese and pour it over the dough while still hot. Mix thoroughly. Sprinkle the top with grated cheese, pumpkin seeds, sage and serve warm.
 

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