Pasta with Sun-Dried Tomato and Pumpkin
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.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
Boil pasta in salted water until al dente. Drain well.
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.
