Pasta with Pumpkin Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- 2 Tbsps butter
- 1 shallot
- 300 grams Pumpkin (cleaned, peeled)
- 2 stalks Celery
- 1 stalk Leeks
- juice 1/2 Organic orange
- 100 milliliters Vegetable broth
- 150 milliliters Whipped cream
- Nutmeg
- salt
- peppers
Preparation steps
1.
Finely dice pumpkin flesh. Cut leeks lengthwise, rinse and cut into thin rings. Trim celery, rinse and cut into fine strips. Peel shallots and chop finely.
2.
Heat butter in a pan. Add diced shallots, leeks and celery and cook for about 3 minutes. Then add pumpkin cubes and simmer another 5 minutes. Add orange juice and vegetable broth and let boil for 15 minutes at low heat.
3.
Cook pasta in large pot in salted water until al dente.
4.
Beat cream half stiff and briefly stir into the pumpkin. Season with nutmeg, salt and pepper and remove from heat. Place in a large bowl, mix with the freshly cooked pasta and serve immediately.
