Baked Fusilli with Roasted Zucchini Cream, Taleggio, Caramelized Endive and Crunchy Walnuts

Name: Baked Fusilli with Roasted Zucchini Cream, Taleggio, Caramelized Endive and Crunchy Walnuts
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried fusilli; 1.1 lb zucchini; 10.6 oz Belgian endives; 6.3 oz taleggio cheese; 1/2 cup grated Parmesan cheese; 3/4 cup heavy cream; 1 cup onion; 2 cloves garlic; 1/3 cup walnuts; 1/3 cup breadcrumbs; 1.5 tbsp butter; 2 tbsp olive oil; 1/4 cup dry white wine; 1 tbsp fresh thyme; 1 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup pasta cooking water

An original, comforting Italian pasta dish: fusilli coated in a silky roasted zucchini and taleggio cream, baked with lightly caramelized endive, Parmesan, and finished with a crunchy walnut-breadcrumb topping.

25 minPrep

35 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried fusilli (cocción corta, al dente)
500 g zucchini (en medias lunas)
300 g Belgian endives (in strips finas)
180 g taleggio cheese (without corteza, en trozos)
50 g grated Parmesan cheese (divided)
180 ml heavy cream (or cream espesa)
120 g onion (chopped)
10 g garlic (chopped)
40 g walnuts (chopped gruesas)
35 g breadcrumbs (preferiblemente dry)
20 g butter (divided)
30 ml olive oil (divided)
60 ml dry white wine (for desglasar)
4 g fresh thyme (solo the leaves)
2 g lemon zest (finely grated)
6 g salt (or to taste)
2 g black pepper (freshly ground)
120 ml pasta cooking water (reservada)

Nutrition facts

per serving

692 kcal

Calories

24 g

Protein

60 g

Carbs

39 g

Fat

4 g

Fiber

56 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the zucchini on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 20 minutes until golden and tender.
2
2. While the zucchini roasts, bring a large pot of salted water to a boil. Cook the fusilli 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.
3
3. In a large skillet, melt 10 g / 3/4 tbsp of the butter with the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic and cook 30 seconds more.
4
4. Add the endive to the skillet with the onion and garlic, season with a pinch of salt, and cook for 4 to 5 minutes until tender and lightly golden. Pour in the dry white wine and let it reduce for 2 minutes. Add half of the fresh thyme, stir, and set aside.
5
5. Transfer the roasted zucchini to a blender with the heavy cream, taleggio, 25 g / 1/4 cup grated Parmesan, lemon zest, 60 ml / 1/4 cup of the reserved pasta water, the remaining salt, and pepper. Blend until smooth and creamy.
6
6. In a large bowl, combine the fusilli with the zucchini-taleggio cream, the sautéed endive, and, if needed, a little more reserved pasta water to create a coating sauce.
7
7. Lightly grease a baking dish with a little butter. Spoon in the pasta and spread it evenly. Sprinkle the remaining grated Parmesan over the top.
8
8. In a small bowl, combine the walnuts, breadcrumbs, the remaining 10 g / 3/4 tbsp melted butter, and the rest of the thyme. Scatter this crunchy mixture over the pasta.
9
9. Bake at 200 °C / 400 °F for 12 to 15 minutes, until bubbling and golden on top. If you want deeper color, broil for 1 to 2 minutes, watching closely.
10
10. Let rest for 5 minutes before serving so the cream can settle. Serve hot with a little extra black pepper if desired.

Chef tips

For a looser texture, add a bit more pasta water before baking. If the endive tastes quite bitter, soak it in cold water for 10 minutes, drain well, then cook it.

Substitutions

You can replace taleggio with fontina or good-quality mozzarella, though the flavor will be milder. Walnuts can be swapped for almonds or hazelnuts if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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