September 14, 2017

Lemon and Sage Pumpkin-Pasta-Casserole




Pinterest Lemon and Sage Pumpkin Pasta Casserole



We harvested our very first pumpkin of this season. YEAH! The boys tend to make a bit of an event out of every 'first harvest of the season' no matter what fruit or veg. And I can only agree with all the other parents that, if you grow your own vegetables and fruit you can get the kids to eat it much easier, esp if you include them in looking after the plants and let them help harvest. You don't even need a garden to grow your own, a lot of things can be grown in pots. This pumpkin came out of a pot! And if you also include your kids in the process of cooking or preparing your produce they usually dig in when dinner time comes.

Lemon and Sage Pumpkin Pasta Casserole

We first had the idea to make the traditional pumpkin soup to celebrate this event of our first pumpkin of the season. But I had no coconut milk.  So I had to come up with something different. Of course next came the cry for pasta from the boys. Is that the typical answer you get, too, when you ask your kids what it should be for dinner?

Lemon and Sage Pumpkin Pasta Casserole

I suddenly had the idea to combine the pumpkin with lemon. This dinner got a bit experimental but we all liked the outcome so much, that I decided to write down the recipe just so I can actually remember if I want to make this pumpkin pasta dish again.


Here is the recipe for the Lemon and Sage Pumpkin-Pasta-Casserole:
Boil 350 grams of Fusilli shaped pasta according to the package
Peal and dice 1 small pumpkin (~300 grams) and fry together with one chopped onion in a little oil in a casserole or high pan, that you can later put safely into the oven. Add 1 chopped carrot and 1/2 a leek both chopped thinly. Keep stirring at medium heat and add some salt and pepper, cayenne pepper and fresh ground nutmeg, ground ginger.



Lemonbalm, Lemon zested, and Sage


Now add the zest of half an organic lemon, 3 Tablespoons of lemon juice and 2/3 cup of freshly chopped lemon balm and 4-6 big leaves of fresh sage chopped small.
Add 3 cups of the pasta water and 3/4 cup of cream 150 grams small chopped Emmental cheese  and 150 grams of mozzarella cut in dices.

Lemon and Sage Pumpkin Pasta Casserole  - raw


Mix well, and bake for
15 mins at 200C/390F in a preheated oven.


Lemon and Sage Pumpkin Pasta Casserole


Lemon and Sage Pumpkin Pasta Casserole


Enjoy this Lemon and Sage Pumpkin-Pasta-Casserole!
signature the bitten one



14 comments:

  1. THis looks delish. Now i'm hungry. I'm going to see what I have and what i need still to make this.

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    1. Thanks, and sorry for making you hungry ;) Hope you get to enjoy this casserole

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  2. It's so cool that your kids get excited about growing stuff in the garden and you let them choose what you cook with it. Such a great family activity!

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    1. It really is, and it actually makes my life easier. As there is no arguing at the dinner table like "I don't wanna eat this"

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  3. That looks really good. We are vegetarian and I am always looking for new main dishes the kids will love. Thank you!

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    1. Thank you! You are very welcome! I am a long time veggie myself :)

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    2. I made this tonight and all four of our kids had THIRDS! Even my pickiest eater... Thank you!

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    3. <3 This made my day! I am glad your kids enjoyed it as much as mine did. I was already asked when I will make it again. Thank you for this lovely feed back! xx

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  4. This is an interesting dish! Looks delicious though!

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  5. I never would have thought to use pumpkin in a recipe like this! Looks quite interesting.

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  6. This is such a perfect dish for fall! Pumpkin's my absolute fave too so I'll definitely have to try this recipe out!! Thanks for sharing <3

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    1. Hi Jas, thanks for your kind words! I hope you enjoy the dish once you try it! <3

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