Pasta Shells with Pumpkin Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
774
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 774 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Pumpkin
- 1 Leek
- 1 stalk Celery
- 2 Tbsps butter
- 150 milliliters Vegetable broth (Instant)
- 250 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
- lemon juice
- 500 grams Pasta shell (Conchiglie)
- 30 grams freshly grated Parmesan
- to taste Basil
Preparation steps
1.
Peel pumpkin, halve and remove seeds and fibers. Dice pumpkin into small cubes. Rinse leek and cut into thin rings. Rinse celery and chop finely.
2.
Heat butter in a pan and saute vegetables for a few minutes. Add broth and simmer, covered, for about 15-20 minutes. Add cream and simmer, uncovered, until sauce becomes creamy.
3.
Remove from the heat, stir in crème fraîche and season with salt, cayenne pepper and lemon juice.
4.
Cook pasta shells in boiling salted water according to package instructions until al dente. Drain well. Mix pasta with the sauce and sprinkle with Parmesan. Garnish with basil leaves and serve.
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