Gluten Free Butternut Squash Tagliatelle

0
Average: 0 (0 votes)
(0 votes)
Gluten Free Butternut Squash Tagliatelle
share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein17 g(17 %)
Fat24 g(21 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.5 mg(38 %)
Vitamin K23 μg(38 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.4 mg(29 %)
Folate121 μg(40 %)
Pantothenic acid1.5 mg(25 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C33 mg(35 %)
Potassium994 mg(25 %)
Calcium128 mg(13 %)
Magnesium74 mg(25 %)
Iron3.7 mg(25 %)
Iodine14 μg(7 %)
Zinc1.9 mg(24 %)
Saturated fatty acids10.3 g
Uric acid148 mg
Cholesterol38 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 Butternut squash (peeled, seeds removed, cubed)
1 onion (coarsely chopped)
2 Tbsps olive oil
salt
peppers
¼ cup cream (38% fat)
16 ozs gluten-free Tagliatelle
3 Tbsps butter
1 Tbsp finely chopped Sage
2 Tbsps toasted Pine nuts
¾ cup Mozzarella (chopped)
To garnish
chopped parsley
How healthy are the main ingredients?
MozzarellaPine nutsolive oilSageButternut squashonion

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Toss the squash and onion with the oil, season with salt and pepper, and spread evenly on a baking tray. Cook for 40-60 minutes turning a few times, until browned and starting to caramelize. Set aside.
3.
Put 1/2 the squash and all the onion and cream into a food processor and blend until smooth.
4.
Cook the tagliatelle in a pan of boiling salted water according to the instructions on the packet, until just al dente.
5.
Heat the butter in a large frying pan and add the sage. Cook for 1 minute, stirring, until fragrant. Reduce the heat and stir in the squash puree.
6.
Add the drained tagliatelle and toss to combine. If the sauce is too thick, add pasta water until it coats the pasta. Stir in the cubed butternut squash and pine nuts.
7.
Put into warmed serving bowls and top with the cheese and chopped parsley.