More articles

Luxembourgish pasta with pumpkin sauce, goats cheese and baked beetroots

January 29th, 2016

Winter Recipe with 100% Luxembourgish BIO ingredients

This week we made a delicious winter recipe for you with 5 main ingredients all from different Luxembourgish BIO producers.

See the making of video of this recipe on RTL.lu: http://tele.rtl.lu/…/mmmh-de-kulinaresche-magazin/emissioun/

 

Download recipe
40 min.710 kcal.4 pers.

Ingredients

  • Pumpkin Hokkaido1  pcs
  • Shallots1  pcs
  • Luxembourgish goat cheese in olive oil1  pcs
  • Beetroot400  g
  • Luxembourgish linguine pasta 500g1  pcs
  • Luxembourgish herb cream cheese1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves2 pcs
  • Lemon juice1 dash
  • Dried herbs de Provence1 tsp.
  • Maple syrup1 tsp.
  • Cayenne pepper1 pinch

How to do:

Baked beetroots

  • Preheat the oven to 210°C (fan). Wash, scrub and cube beetroots. Toss with a dash of lemon juice, maple syrup, dried herbs de Provence, a pinch of salt and a good dash of olive oil. Transfer to a roasting dish and bake for 15 min. in the hot oven. Turn the beetroot chunks and bake them for another 10-15 min. until tender.

Smooth pumpkin sauce

  • Wash, scrub and seed the Hokkaido pumpkin. Cut into smaller chunks. Peel and chop garlic and shallot. Heat some olive oil in a saucepan and sauté garlic and shallot for 2-3 min. on medium heat. Add the pumpkin chunks and a dash of water. Cover with a lid and let simmer for 12-15 min. on medium heat. Pulse with your handheld blender afterwards and stir in the herb cream cheese. Season to taste with salt, pepper and a pinch of cayenne pepper.

Luxembourgish pasta and goats cheese

  • Bring a generous amount of water with a pinch of salt to a boil. Add the pasta and cook until al dente. Drain afterwards and combine with the hot sauce.
  • Drain the goats cheese and break into smaller pieces.

Serving

  • Arrange the Luxembourgish pasta with smooth pumpkin sauce on plates and top with baked beetroots and goats cheese. Sprinkle with some freshly ground black pepper and enjoy while hot.