Butternut Squash Pasta

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Butternut Squash Pasta
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Health Score:
6,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
627
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie627 kcal(30 %)
Protein17.96 g(18 %)
Fat19.68 g(17 %)
Carbohydrates99.87 g(67 %)
Sugar added0 g(0 %)
Roughage4.38 g(15 %)
Vitamin A361.38 mg(45,173 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.35 mg(32 %)
Niacin6.77 mg(56 %)
Vitamin B₆0.26 mg(19 %)
Folate106.47 μg(35 %)
Pantothenic acid0.73 mg(12 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35.49 mg(37 %)
Potassium289.78 mg(7 %)
Calcium133.39 mg(13 %)
Magnesium110.9 mg(37 %)
Iron4.8 mg(32 %)
Iodine1.1 μg(1 %)
Zinc2.65 mg(33 %)
Saturated fatty acids3.22 g
Cholesterol6.66 mg
Author of this recipe:
How healthy are the main ingredients?
Butternut squasholive oilgarlicBasilGoat cheese

Ingredients

for
4
Ingredients
10 cups
3.333 cups
Butternut squash (peeled and diced)
2
Red onions (thinly sliced)
4 tablespoons
2 cloves
garlic (finely sliced)
cup
1 bunch
0.333 cup
Goat cheese (freshly grated)
Product recommendation
Cannot be frozen.
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Immersion blender

Preparation steps

1.
Cook the penne in boiling, salted water according to the instructions on the packet until al dente.
2.
Sauté the butternut squash and the onion in hot oil until golden brown. Add the garlic and sauté, then pour in the white wine. Simmer until the pumpkin has softened slightly but still has a little bite to it.
3.
Cut the basil leaves into thin strips and toss together with the drained pasta and pumpkin. Add some reserved pasta water if needed.
4.
Season to taste with salt and chili flakes and serve on warmed plates. Sprinkle goat cheese over the top and serve.