| Type | Per person |
|---|---|
| Energy | 605 kcal |
| Fat | 26 gr |
| of which saturated | 5 gr |
| Carbohydrates | 65 gr |
| of which sugars | 9 gr |
| Fibres | 10 gr |
| Protein | 22 gr |
| Salt | 0.36 gr |
Pumpkin pasta
Main course
30 - 60 min
With seasonal products
230gr vegetables p.p.
Ingredients
| 1 onion |
| 1 garlic clove |
| 1 tbsp sunflower oil |
| 60g fresh goat's cheese |
| 1 sprig of flat parsley |
| 4 tbsp grated Grana Padano 32+ |
| 350g whole-grain pasta |
| 1 small pumpkin |
| 100g unsalted walnuts |
Preparation
1. Preheat the convection oven to 200°C, slice the pumpkin and remove the seeds.
2. Place the (unpeeled) pumpkin pieces on a baking tray lined with baking paper and roast for about 30 minutes until tender. Then remove the skin and cut the pumpkin into equally small pieces.
3. Meanwhile, finely chop the cleaned onion and garlic, heat some oil and fry the onion and garlic in it. Cook the tagliatelle according to instructions on the packet.
4. Chop the walnuts slightly, crumble the fresh goat's cheese and finely chop 3 tablespoons of parsley. Spoon this together with the pumpkin onion/garlic through the cooked tagliatelle and heat briefly while stirring.
5. Serve immediately in (pre-heated) plates sprinkled with grated Grana Padano 32+ cheese.
Source: Fresh Harvest
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Nutritional values
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