Cheesy pumpkin pasta bake with nori

Total time60 mins

20 minspreparation time

40 minscooking time

Savour the essence of autumn with this hearty pumpkin pasta bake with rich cheese and a hint of curry, topped with nori seaweed and sesame seeds. A truly comforting meal.

Ingredients

2 portion(s)

Pasta:

120 g

short pasta, e.g. penne or mafalda corta

Sauce:

120 g

Hokkaido pumpkin

300 ml

Milk

10 g

Yellow curry paste

40 g

butter

25 g

wheat flour

50 ml

Kikkoman Naturally Brewed Soy Sauce

75 g

cheddar cheese

50 g

hard mozzarella cheese

Garnish:

nori sheet

1 tsp

black sesame seeds

1 tsp

coriander

Nutritional facts (per portion):1641 kJ / 392 kcal

30.3 gFat

33.2 gProtein

66.4 gCarbohydrates

Preparation

Step 1

120 g short pasta, e.g. penne or mafalda corta

Cook the pasta al dente according to the instructions on the packet.

Step 2

120 g Hokkaido pumpkin – 300 ml milk – 10 g yellow curry paste – 40 g butter – 25 g wheat flour – 50 ml Kikkoman Naturally Brewed Soy Sauce – 75 g cheddar cheese – 50 g hard mozzarella cheese

Grate the pumpkin on a coarse grater, mix with the milk and curry paste and cook for 5 minutes.
Melt the butter in another pan and add the flour. Fry over a low heat for 2 minutes, stirring frequently. Add the milk and pumpkin and mix vigorously until the ingredients have combined.
Add the Kikkoman Soy Sauce, grated cheddar and torn up mozzarella to the sauce. Mix and heat until the cheeses melt.

Step 3

1  nori sheet – 1 tsp black sesame seeds – 1 tsp coriander

Mix the sauce from step 2 with the pasta, place in an oven dish and bake for about 20 minutes at 200 °C until golden brown.
Crush the nori. Serve in portions on a plate and garnish with the crushed nori, black sesame seeds and coriander.

Tip:

You can also add other vegetables to the dish, such as peas, courgette or mushrooms.

Recipe-ID: 1373

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

120 g short pasta, e.g. penne or mafalda corta

Cook the pasta al dente according to the instructions on the packet.

120 g Hokkaido pumpkin – 300 ml milk – 10 g yellow curry paste – 40 g butter – 25 g wheat flour – 50 ml Kikkoman Naturally Brewed Soy Sauce – 75 g cheddar cheese – 50 g hard mozzarella cheese