Buon appetito!
Butternut squash cream pasta
Ingredients
4 persons
- 500 grams pasta
- 2 cooked butternuts
- 1200 milliliters of light room
- 4 cloves of garlic
- 4 tablespoons ELVEA Doppio Concentrato
- 200 grams Parmesan cheese
- 2 balls mozzarella
- toasted hazelnuts
- microchips
- salt
- pepper
Preparation
-
1
Cook the pasta.
-
2
Mix the butternut with the parmesan, garlic, and tomato paste.
-
3
Pour in the cream in 2-3 batches to get the right texture.
-
4
Heat the butternut cream in a small saucepan and pour it over the cooked pasta.
-
5
Add mozzarella/burrata, toasted hazelnuts and micro sprouts.
