Pasta Casserole with Pumpkin and Amarettini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Pumpkin (z. B. butternut, nutmeg)
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 80 milliliters dry white wine
- 125 milliliters Vegetable broth
- 500 grams Pasta (z. B. Mafalde)
- salt
- butter (for the mold)
- Nutmeg
- cayenne pepper
- 1 tsp Turmeric
- 1 Tbsp apple cider vinegar
- 150 grams Gorgonzola
- 1 sprig Sage
- 3 Amaretti cookies
- 1 Tbsp honey
Preparation steps
Cut the pumpkin flesh into small cubes. Peel and chop the onions and garlic. Heat the oil in a saucepan and saute the onion and garlic until translucent. Add the pumpkin and cook briefly. Pour in the wine and broth and simmer until the onion has softened, about 20 minutes.
Preheat the oven to 200°C (approximately 400°F). Cook the pasta in a large pot of boiling salted water until al dente, drain, rinse under cold water and drain. Butter a casserole dish.
Season the pumpkin mixture with with salt, nutmeg, cayenne and turmeric. Cut the gorgonzola into cubes. Rinse the sage and pluck off the leaves. In a bowl, stir together the pumpkin mixture, cheese, sage and noodles and spoon into the casserole. Bake until the pasta is piping hot and the cheese has melted, about 20 minutes.
Place the Amarettini in a freezer bag and crush with a rolling pin into crumbs. Drizzle the honey over the hot casserole and sprinkle with the Amarettini and a little salt.
