Ok, I fudged on the title. But when I cook lasagna I just have to think of Garfield, especially when it has the same colour as his coat. Did I watch too much TV when I was young, or do you have any food that reminds you of a cartoon hero as well?
Since I love lasagna, I tried a lot of vegetables and sauces. But my favourite version is with pumpkin (not surprising since pumpkin is my favourite vegetable ;) ). I planned to post this recipe a few weeks ago, but since I started my new job, I realized how many time I had as a student! I hope you forgive me that I made myself rare in the last weeks!
2 medium sized tomatoes
1 garlic clove
1 tablespoon olive oil
500ml strained tomatoes
200ml vegetable stock
100ml dry white wine
100g cream cheese
200g sour creme
3 tablespoons parsley
8 lasagna noodles (you need 4 layers)
cinnamon, curry, chilli powder, salt, pepper
1. Clean the pumpkin and carrots and cut them to palatable sizes. Chop the onion finely. Preheat the oven to 175°C/350°F.
2. Heat the olive oil in a pan and roast the onion in it. Deglaze the onion with the white wine and vegetable stock. Pour the strained tomatoes, pumpkins and carrots in the pan. Press the garlic glove in the pan and let it cook for about 10min. Let the cream cheese melt in the sauce. Season the sauce with salt, pepper, curry and chilli powder and a pinch of cinnamon. Mix the sour cream with the parsley and season it with salt to taste.
3. Cover the bottom of a casserole with pumpkin sauce. Then layer 2 lasagna noodles over the sauce (or as many noodles as you need to cover the sauce). Afterwards sauce, then noodles, and so on. Cover the last layer of noodles with the sour cream. Slice the tomatoes and put them on top of the sour cream and salt them.
4. Put the lasagna in the oven for 25min.
I am sure you know the feeling when you don’t want to stand in the kitchen for hours, but still would like to have a yummy meal. Well, in that case, pasta with vegetable sauce is always the right option for me. During the time the pasta is cooking, you can prepare the sauce.
Usually I use strained tomatoes as a base, but yesterday I thought I have to try something else. Luckily I commemorated a recipe with gorgonzola sauce that I found on Gourmandises végétariennes. I never tried the combination of gorgonzola and kohlrabi and was keen to test it. After cooking it I have to say that it really tastes great together! And the best thing is: the dish is ready in less then 20min- faster than every delivery service I know!
Pasta with kohlrabi in a gorgonzola sauce
1 garlic glove
1 tablespoon oil
200ml vegetable stock
2 tablespoons chopped parsley
1. Chop the onion and garlic glove to small dices. Clean the kohlrabi and quarter it. Chip the quarters to 5mm/0.2 inches thick slices.
2. Start to boil the water for the pasta and cook the pasta according to the instructions. During this time start with the sauce. Roast the onion and garlic in a pan with the oil. Deglaze them with the vegetable stock and put the kohlrabi pieces in it. Let them cook for about 6min.
3. Cut the gorgonzola to pieces and let it melt in the pan with the kohlrabi. Fill the milk in the sauce and boil it up. If you think it is too liquid thick it with some cornflour. Season to taste with salt and pepper.
4. Pour the sauce over the pasta and strew the parsley over it.
Did you collect shells from the beach in your holiday when you were a child? Well, I still have to do that when I see a beautiful one. I can’t help myself, I just love the different shapes and the pearly shimmer. I have quite a sizeable collection from different travel destinations at home which is still growing with every beach trip.
As you know this, you can imagine my delight when I first discovered chonchilioni in the supermarket: Pasta in the shape of shells!! Did I tell you that I love pasta? And I love filled pasta even more???
I was looking through various cookbooks to find a filling that is as promising as the pasta itself. And finally I found THE filling in Nudeln by Cornelia Schinharl. This recipe includes all of my favourite ingredients: pumpkin (of course), walnut, ricotta and parmesan.
Conchiglioni with pumpkin-ricotta filling
1 bunch of spring onions
50g walnut kernels
1. Cook the pasta in salted water until they are al dente. Keep some of the salt water. Rinse the conchiglioni with cold water and let them drip off.
2. Remove the fibres and seeds from the pumpkin and chop it. Steam the pumpkin for about 10min until it is soft. Puree it with about 150ml of the saltwater of the pasta afterwards.
Preheed the oven to 160°C.
3. Clean the spring onions and cut them into rings. Chop the walnut kernels and parmesan and blend it with a kitchen blender.
Stir the pumpkin puree with the ricotta, parmesan, walnut and spring onions. Flavour to taste with salt and pepper before you intermix the egg with the mass (if you do it in this order you don’t need to eat raw eggs).
4. Grease a casserole with some olive oil. Fill about 1,5 teaspoons of the mass in each noodle and place them side by side in the casserole. Put them in the oven for about 30min until they get some colour.