United Kingdom of Great Britain and Northern Ireland

penne

diced pumpkin

milk

spinach

butter

garlic clove

coarsely grated cheese of your choice [parmesan or English cheddar are best]

Penne Gratin with Pumpkin Cream and Spinach

 Descasque as abóboras, corte em cubos e cozinhe até ficar bem molinha (ou cozinhe com a casca e retire-a depois de cozida, eu faço assim, acho mais fácil);

 Peel the pumpkins, cut them into cubes and cook until they are very soft (or cook with the skin and remove it after cooking, I do it this way, I find it easier);

Cozinhe o penne bem al dente (o que eu usei tinha um tempo de cozimento de 12 minutos, mas cozinhei apenas 8, já que será levado ao forno – use esse raciocínio);

Cook the penne very al dente (the one I used had a cooking time of 12 minutes, but I only cooked 8 as it will be in the oven – use that reasoning);

Quando a abóbora estiver cozida, bata no liquidificador com o leite até formar um creme;

When the pumpkin is cooked, hit the blender with the milk until it forms a cream;

Refogue as folhas de espinafre com a manteiga e o alho rapidamente, somente até murcharem, tempere com sal e pimenta do reino, coloque o creme de abóbora e deixe cozinhar por 3 minutos. Adicione o queijo (reserve meia xícara para gratinar) e cozinhe até que ele derreta;

Quickly sauté the spinach leaves with the butter and garlic, just until they wilt, season with salt and black pepper, add the pumpkin cream and cook for 3 minutes. Add the cheese (reserve half a cup for gratin) and cook until it melts;

5. Transfira a massa para um refratário, cubra com o queijo restante e leve ao forno para gratinar.

5. Transfer the dough to a refractory, cover with the remaining cheese and take it to the oven to gratin.

Penne Gratin with Pumpkin Cream and Spinach

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