Crema de boniato y calabaza con Pesto Bio d’Atenea

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Crema de boniato y calabaza con Pesto Bio d’Atenea. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Crema de boniato y calabaza con Pesto Bio d’Atenea is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They're fine and they look wonderful. Crema de boniato y calabaza con Pesto Bio d’Atenea is something that I've loved my entire life.

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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 recipe, we have to prepare a few components. You can cook Crema de boniato y calabaza con Pesto Bio d’Atenea using 8 ingredients and 4 steps. Here is how you cook 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 Make ready 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

Instructions 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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