Penne with julienned black cabbage and mascarpone pumpkin cream
Preparation
10 minutes
Cooking
40 minutes
Portions
2
Difficulty
Average
Ingredients
- Penne rigate 180 gr
- Black cabbage 100 g
- Pumpkin 200 gr
- Mascarpone 100 g
- A tablespoon of chopped onion
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Sauté the onion in extra virgin olive oil, add the pumpkin cubes, season with salt, cover with water or vegetable broth, and cook for 20 minutes. Blend the pumpkin, adding the mascarpone.
Cut the black cabbage into julienne strips and sauté in a pan with a drizzle of oil.
Cook the pasta, stir it into the pumpkin cream, serve, and garnish with the julienned black cabbage.