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Preparation
Preheat oven to 375ºF.
Grease a 9x13 baking dish and set aside.
Cook pasta to Al dente, drain and set aside.
Heat olive oil in a medium size skillet over medium-high heat. Add mushrooms, shallots, red pepper flakes, Italian seasoning, sage, nutmeg, and garlic. Season with salt and pepper and cook for 5 -8 minutes, or until soft.
Stir in tomato paste and cook stirring 1 min. Add white wine to deglaze the pan and simmer until reduced another 1-2 minutes. Stir the greens in and cook stirring until wilted.
Add broth, pumpkin puree, and Parmesan cheese and cook and stir until sauce is smooth. Add pasta and stir until all noodles are well-coated in sauce.
Empty pasta mixture into prepared baking dish. Sprinkle with gruyere cheese. Cover with greased foil and bake for 15 minutes. Uncover and continue baking 8 to 10 minutes, or until cheese is melted and golden.
While it’s baking make topping :
Heat butter or olive oil in a large sauté pan over medium heat. Once hot, add the sunflower seeds , garlic and sage; cook 3-5 minutes, until toasted. Season with salt and pepper and sprinkle over past bake once it’s out of the oven.