This Pumpkin and Spinach Pasta Soufflé is, for sure, the perfect dinner for the coming nights.

What you will need:

  • 450 grams of short pasta (penne, screw, shell or whatever else you prefer)
  • salt 3 spoons
  • olive oil
  • 1 medium onion finely chopped
  • two medium zucchini, thinly sliced;
  • 170 grams of fresh baby spinach, chopped
  • 4 tablespoons butter (about 55 grams)
  • 7 tablespoons of all-purpose flour (about 55 grams)
  • 2 1/4 cups (540 ml) milk
  • warm fresh ground nutmeg
  • freshly ground pepper
  • 1/2 cup shredded cheese of your choice
  • 300g mini mozzarella balls (about 1 1/2 cups)
  • 4-8 spoons of basil pesto
  • fresh basil, for serving

How to make it:

  1. Preheat the oven to 175 degrees.
  2. Boil the pasta in a pot, according to the package instructions. Drain and put them back in the pot.
  3. Heat the oil in a large pan.
  4. Add the onions, cook for a few minutes on medium heat until softened.
  5. Add the zucchini and 1/2 teaspoon salt.
  6. Cook them for about 20 minutes or until the pumpkins are soft.
  7. Remove the pan from the stove and toss in the spinach.
  8. Stir until the spinach is wilted.

Finally, make the white sauce.

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the flour and warm milk and stir gently to make a uniform sauce (without lumps).
  3. Add the fresh nutmeg, 1/2 teaspoon salt and pepper and stir until the mixture thickens, like a thick soup.
  4. Reserve about 1/2 cup of the white sauce and pour the rest into the pot with the drained pasta.
  5. Mix everything together a bit and then transfer them to a baking tray.
  6. Sprinkle with parmesan.
  7. Add the zucchini-spinach mixture, as evenly as possible.
  8. Add the rest of the white sauce. Then add the mozzarella balls, evenly.
  9. Finally, add the basil pesto between the mozzarella balls.

Bake for 20 minutes or until the mozzarella has melted. Remove the pan from the oven and let it cool for about 10 minutes. Then served with fresh basil.