Rigatone salad with tuna
Easy
Serve cold
Pasta butternut e buratina
Easy
Serve hot
Print recipe
Ingredients
- Rigatone Glutenfree (ref. A16-250/GF) - 250 g
- Formaggio sauce (ref. H7) - 40 g
- Butternut - 1/4pc.
- Olive oil - 1/2 tbsp.
- Burratina - 1 pc.
- White onion - 1/4 pc.
- Pumpkin seed - 1 pinch
- Linseed - 2 pinches
- Thyme - 1 branch
- Cumin - 1 pinch
- Salt and pepper
Preparation
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Ingredients
- Rigatone Glutenfree (ref. A16-250/GF) - 250 g
- Formaggio sauce (ref. H7) - 40 g
- Butternut - 1/4pc.
- Olive oil - 1/2 tbsp.
- Burratina - 1 pc.
- White onion - 1/4 pc.
- Pumpkin seed - 1 pinch
- Linseed - 2 pinches
- Thyme - 1 branch
- Cumin - 1 pinch
- Salt and pepper
Pasta butternut e buratina
Preparation
Peel and cut the butternut and onion into small cubes. Fry in olive oil. Once the butternut golden brown, add thyme and cumin. Season to taste and add some water halfway. Simmer over low heat for 10 to 15 minutes. Blend the butternut and onions to a creamy texture. Add the formaggio sauce and mix well.
Heat the individual portions of glutenfree rigatoni in the microwave at 1800W for 90 seconds.
Heat the butternut cream in a pan, then add the gluten-free rigatoni and mix gently.
Arrange everything carefully on a deep plate, place the burratina on top and garnish with the pumpkin and linseeds.