Gluten Free Butternut Squash Tagliatelle
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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