1 tablespoon of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
4 cups of abobora, cut into cubes
1 cup of vegetable broth
Salt and black pepper to taste
1 pot of cream cheese
400g of cooked pasta (penne, farfale), al dente
1 tablespoon of olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
4 cups of abobora, cut into cubes
1 cup of vegetable broth
Salt and black pepper to taste
1 pot of cream cheese
400g of cooked pasta (penne, farfale), al dente
1 In a pan, heat the olive oil, sauté the onion and garlic until softened
Add the abobora, cook until tender, then gradually add the vegetable broth
Let it simmer until well coated
Season with salt and black pepper
Let it cool slightly
2 Blend the abobora in a blender until smooth
Return the mixture to the pan and heat
Add the cream cheese and mix well
Place the pasta in a baking dish and top with the hot filling
Sprinkle with chopped parsley and serve immediately.
