Pasta Au Gratin with Chestnut-Pumpkin Vegetables

For the baked pasta with chestnut-pumpkin vegetables, first blanch the fresh chestnuts in boiling hot water for 4 minutes. While still hot, remove the peel and the skin with a kitchen knife. Cook in the vegetable soup for 15 to 20 minutes until the fruit is soft.

Remove the skin from the onion and cut into fine cubes, peel the garlic clove and chop finely. Peel the pumpkin and cut it into small pieces. Cook the pasta in enough salted water al dente (in no case let it become too soft). Drain.

Sauté the onions and garlic in olive oil. Sauté the pumpkin, chestnuts and cranberries briefly. Sprinkle the spices on top. Add white wine and vegetable soup, simmer at low temperature until the pumpkin and chestnuts are firm to the bite (rather harder than softer, since they are still in the oven).

Mix the pasta with the chestnut-pumpkin mixture in an ovenproof dish. Sprinkle with cheese and briefly put in the oven (grill function) so that the cheese melts and becomes crispy. Serve the baked pasta with chestnut-pumpkin vegetables hot.

Preparation Tip:

The baked pasta with chestnut-pumpkin vegetables tastes good as a main dish or as a side dish.

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