Pasta with Pumpkin and Nuts
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
480
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 500 grams Pumpkin (butternut squash)
- 1 shallot
- ½ tsp powdered sugar
- 1 Tbsp vegetable oil
- 100 milliliters Vegetable broth
- 2 Tbsps Orange juice
- 400 grams Penne
- salt
- 40 grams Walnut
- 2 Tbsps freshly chopped parsley
- peppers
Preparation steps
1.
Cut pumpkin flesh into cubes. Peel and finely chop shallot. Sauté pumpkin, shallot and powdered sugar in hot oil, 1-2 minutes. Deglaze with broth and juice and simmer until liquid has almost completely evaporated, about 10 minutes.
2.
Cook pasta in salted boiling water until al dente.
3.
Coarsely chop nuts. Mix nuts and parsley with pumpkin. Season with salt and pepper. Add drained pasta to pan, toss to combine and serve.
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