Pumpkin and Penne Bake

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Pumpkin and Penne Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1630
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,630 kcal(78 %)
Protein38.62 g(39 %)
Fat138.92 g(120 %)
Carbohydrates69.5 g(46 %)
Sugar added0 g(0 %)
Roughage0.94 g(3 %)
Vitamin A1,193.77 mg(149,221 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.42 mg(38 %)
Niacin7.79 mg(65 %)
Vitamin B₆0.24 mg(17 %)
Folate92.01 μg(31 %)
Pantothenic acid0.85 mg(14 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C8.23 mg(9 %)
Potassium423.04 mg(11 %)
Calcium747.74 mg(75 %)
Magnesium104.55 mg(35 %)
Iron3.84 mg(26 %)
Iodine0.75 μg(0 %)
Zinc2.99 mg(37 %)
Saturated fatty acids69.28 g
Cholesterol323.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
Pumpkin (cubed)
4 tablespoons
freshly ground Black pepper
8 cups
gluten-free Penne pasta (or elbow macaroni)
1
onion (chopped)
1 clove
garlic (crushed)
½ cup
2 cups
¾ cup
3
Sage leaf (torn)
To garnish

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
2.
Place the pumpkin onto a baking tray, drizzle with two tablespoons of olive oil and season with salt and freshly ground black pepper. Bake for 25-30 minutes until tender.
3.
Cook the pasta in a pan of boiling salted water according to the packet instructions and drain well.
4.
Heat the remaining oil in a frying pan and fry the onion and garlic slowly for 15 minutes.
5.
.
6.
Mix together the cooked onion and garlic, creme fraîche, mascarpone, parmesan, sage and roasted pumpkin until well combined.
7.
Spoon the mixture into the dish and bake for 15-20 minutes until bubbling and golden brown.
8.
Garnish with sage leaves.