BUCKWHEAT FUSILLI WITH PUMPKIN 🎃 CREAM, RICOTTA CHEESE 🧀 AND CABBAGE

Buckwheat is excellent to combine with the delicate flavour of Pumpkin. We offer you an exquisite recipe with pumpkin, ricotta cheese and cabbage. Dish ideal for facing the beginning of fall! Try to prepare it and let us know if you like it!! 🙂

 Ingredients for 4 people

1 package (250 g) of our organic and gluten free Pasta Natura Buckwheat Fusilli

350 g of pumpkin

100 g of ricotta cheese

few leaves of cabbage

extra virgin olive oil

salt

black or Jamaican pepper

a pinch of nutmeg

edible blue flowers to decorate

Preparation

Prepare the pumpkin: clean it, cut it into small pieces and cook it in vegetable broth until it softens. Once cold, remove the peel and transfer it to a bowl: add salt, pepper, a tablespoon of oil and blend everything until you get a nice cream. Keep aside.

Cook the fusilli and drain them al dente. Transfer them to a pan, add oil, a pinch of salt and toss with the grated ricotta. Stir in a spoonful of vegetable broth and mix gently by adding a spoonful of the pumpkin cream.

Finish with a drizzle of oil, grated nutmeg and some edible flowers.

Enjoy your meal!