Seasonal Kitchen

Pasta with Sun-Dried Tomato and Pumpkin

Baked with goat cheese
4.26316
Average: 4.3 (19 votes)
(19 votes)
Pasta with Sun-Dried Tomato and Pumpkin
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
479
calories
Calories

Healthy, because

Even smarter

Nutritional values

This casserole not only tastes great, but also fills you up for a long time thanks to its high fiber content. The goat's cream cheese also provides protein and calcium, while pumpkin scores points with beta-carotene, a precursor of vitamin A. This fat-soluble vitamin is important for healthy eyes, among other things.

With a crispy green salad as a side dish, it becomes a delicious complete dish. Outside the pumpkin season you can also prepare the casserole with other vegetables like carrots.

1 each contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein23 g(23 %)
Fat13 g(11 %)
Carbohydrates67 g(45 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.6 mg(22 %)
Vitamin K7.8 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C21 mg(22 %)
Potassium814 mg(20 %)
Calcium352 mg(35 %)
Magnesium78 mg(26 %)
Iron2.7 mg(18 %)
Iodine5 μg(3 %)
Zinc3.6 mg(45 %)
Saturated fatty acids7.6 g
Uric acid126 mg
Cholesterol30 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
18 ozs Pumpkin (or Butternut squash)
12 ozs Fusilli
salt
3 ½ ozs sun-dried Tomatoes (in oil)
3 Tbsps Tomato paste
½ tsp dried Sage
freshly ground peppers
6 ozs Goat cheese
Sage (for garnish)
How healthy are the main ingredients?
PumpkinGoat cheeseTomatoTomato pasteSagesalt

Preparation steps

1.

Boil pasta in salted water until al dente. Drain well. 

2.

Meanwhile, preheat oven to 400°F.

Rinse pumpkin and cut into 1 1/4 inch cubes. Put in a pot and cover with water. Season with salt and boil for about 5 minutes. Drain in a colander. Drain sun-dried tomatoes and chop. Combine tomatoes, 2 tablespoons tomato oil, tomato paste, sage, salt, pepper, and half the goat cheese.

Toss noodles, pumpkin, and tomatoes. Grease a baking dish with tomato oil and pour in pasta mixture. Bake for about 20 minutes. Remove and plate. Serve with remaining cheese and some sage leaves.