Boil the paccheri in boiling salted water, drain, refresh under cold running water, coat with oil, set aside. Peel and chop the butternut, spread on a baking tray together with a clove of garlic, season with salt, pepper and nutmeg. Bake in a hot oven for 30 minutes until soft. Mash the butternut with a fork, stir in the chopped parsley. Fill the paccheri with the butternut filling Peel the onion and garlic, slice and sauté in olive oil, stir in the spinach and cherry tomatoes, season with salt, pepper and nutmeg, cover, simmer for a couple of minutes. Prepare a white sauce; dilute the cornflour with a few spoons of milk, put the remaining milk to boil together with the bay leaf. Remove from the heath, thicken with the liquid cornflour and stir in the cheese. To serve, place the cheese sauce onto your serving plates. Next, put a heaped spoon full of spinach in the centre of the sauce and cover with the paccheri, finish with a drizzle of extra virgin olive oil and sprinkle with the pumpkin seeds.
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