Servings:
4
Prep time:
35
Cooking time:
60
INGREDIENTS
- - 250 g anelletti pasta
- - 100 g parmesan cheese
- - 100 g broccoli
- - 100 g pumpkin
- - 50 g carrots
- - 50 g celery
- - 50 g onions
- - 50 g dehydrated soy granular
- - 50 g bread crumbs
- - 2 chard leaves
- - 1 bay leaf
- - 200 ml milk
- - 50 ml red wine
- - 4 tablespoons extra virgin olive oil
- - salt, pepper, nutmeg
INSTRUCTIONS
- Rehydrate the soy granular in water for at least 30 minutes, then boil it for 15 minutes, strain it and chop it.
- Mince the carrots, the celery and the onion, then sauté it without oil in a pan. Add the soy, the bay leaf, salt and pepper to taste. When the mixture starts sticking to the pan, add some wine and once it’s reduced, add the milk and the thinly chopped pumpkin, broccoli and chard. Cover the pan and keep cooking on a low heat for other 15 minutes. Later add the oil, a pinch of nutmeg and salt if needed. The sauce should be soft and creamy.
- Meanwhile, cook the pasta and keep it al dente, strain it and add it to the sauce, add some parmesan cheese and stir to combine.
- Divide the mixture into 4 moulds covered with parchment paper and oiled (or, if you prefer, you can use a single bigger mould). Sprinkle some bread crumbs on top and cook for 15 minutes at 200°C. decorate as you prefer (we used cheese wafers and thyme) and serve immediately.
