PER ITALIANO
Today's recipe has a long title. It is very easy to prepare if you have your Roasted Winter Squash Sauce ready in the fridge.
Each meal I prepare with this sauce tastes a little different because I enrich the sauce by using whatever I have in the pantry and the fridge at the moment.
The day I prepared this dish a friend of ours brought us some broccoli greens freshly picked from her garden, so I used them. As pasta I opted for red lentil sedanini.
Ingredients (for 2):
120 g red lentil sedanini
Broccoli greens, chopped
2 winter squash halves, previously roasted and scooped out leaving a cm of flesh around the edges
Roasted Winter Squash Sauce
Plant milk (only if necessary)
Preparation:
- Put water in a pot. Add chopped broccoli greens. Bring it to boil.
- Add a little salt if you wish and then pasta. Boil until cooked. Drain.
- Transfer cooked pasta and broccoli leaves in a large bowl. Add some Roasted Winter Squash sauce and mix all. (Only if you think it's necessary, you can add a bit of plant milk to have a thinner consistency.)
- Fill winter squashes gently with the mixture.
- Bake in a preheated oven at 180°C for about 35 minutes until golden.
- Remove from the oven. Let it rest for 5 minutes before you serve.
Enjoy...
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