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Le Chaudron recipe
Coquillettes au potiron et fromage des petits
Kids' pumpkin cheese macaroni
⏱ 25 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)elbow pasta
300 g (11 oz)pumpkin
150 ml (⅔ cup)milk
50 g (2 oz)mild grated cheese
5 gbutter
- 200 g (7 oz) elbow pasta
- 300 g (11 oz) pumpkin
- 150 ml (⅔ cup) milk
- 50 g (2 oz) mild grated cheese
- 5 g butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel, chop and boil the pumpkin until soft.
- Blend the cooked pumpkin with the milk until smooth.
- Cook the pasta in lightly salted water until soft and drain.
- Mix the pasta with the pumpkin sauce and butter and heat gently.
- Stir in the cheese until melted.
- Let cool to lukewarm before serving.
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