Pasta with Butternut Squash
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Pasta with Butternut Squash - Autumnal pasta enjoyment at its finest.
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Fusilli
- salt
- 600 grams Butternut squash
- 1 garlic clove
- 1 red onion
- 2 stalks Sage
- 100 grams Gorgonzola
- 2 Tbsps olive oil
- 2 Tbsps Pine nuts (30 grams)
- 50 milliliters dry white wine
- 100 milliliters Vegetable broth
- peppers
- Nutmeg
Preparation steps
1.
Cook noodles in boiling salted water according to package directions until al dente.
2.
Meanwhile, peel squash, remove seeds and fibers and cut into small cubes. Peel garlic and onion. Finely chop garlic and cut onion into strips.
3.
Rinse sage, shake dry and pluck leaves. Cut cheese into small cubes.
4.
Heat oil in a pan. Sauté pine nuts, garlic and onion for about 1 minute on medium heat while stirring. Add squash, deglaze with wine and broth and cook for about 10 minutes.
5.
Drain the pasta and add with sage and cheese to squash mixture. Mix everything well and season with salt, pepper and freshly grated nutmeg.
