Crema de boniato y calabaza con Pesto Bio d’Atenea

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Crema de boniato y calabaza con Pesto Bio d’Atenea. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Crema de boniato y calabaza con Pesto Bio d’Atenea is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Crema de boniato y calabaza con Pesto Bio d’Atenea using 8 ingredients and 4 steps. Here is how you can achieve it.

Con boniato y calabaza vamos a preparar una deliciosa crema de vistoso color naranja e intenso sabor, que acompañaremos con Salsa Pesto Bio d'Atenea, ecológica y vegana.

Ingredients and spices that need to be Take to make Crema de boniato y calabaza con Pesto Bio d’Atenea:

1. Pesto Bio d'Atenea
2. 800 g calabaza
3. 400 g boniatos
4. 1 cebolla
5. cúrcuma en polvo
6. 250 ml agua
7. aceite de oliva
8. perejil fresco

Steps to make to make Crema de boniato y calabaza con Pesto Bio d’Atenea

1. Precalentamos el horno a 180º. Mientras, lavamos bien la calabaza y la cortamos en rodajas con la piel incluida. Troceamos los boniatos y la cebolla en trozos grandes y lo ponemos todo en una fuente apta para el horno.
2. Horneamos las verduras unos 30 minutos y cuando estén bien asadas las sacamos. Dejamos enfriar un poco y pelamos los boniatos y la cebolla. Reservamos unos trozos de boniato para decorar y troceamos el resto para llevarlo al vaso de la batidora.
3. Trituramos bien y vamos añadiendo agua al gusto hasta conseguir una textura cremosa. Añadimos la cúrcuma y el aceite de oliva y volvemos a triturar unos segundos más.
4. Servimos la crema con los trocitos de boniato que habíamos reservado, un poco de salsa Pesto por encima y decoramos con el perejil.

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