Pumpkin Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ½ ozs dried Porcini mushroom
- 12 ozs Pumpkin
- 2 onions
- 2 garlic cloves
- 1 sprig rosemary
- 3 ozs dried Tomatoes (in oil)
- 10 ozs Pasta (such as casarecce, farfalle or fusulli)
- salt
- 3 Tbsps olive oil
- freshly ground peppers
Preparation steps
Cover the mushrooms with about 3/4 cup of boiling water and leave to soak for about 30 minutes.
Rinse the pumpkin thoroughly, dry it and cut into 1.5" cubes. Peel and finely chop the onions and the garlic. Rinse the rosemary, shake dry, pluck the individual needles from the stalk, and chop coarsely. Drain the tomatoes and cut them into strips.
Remove the mushrooms from the water with a slotted spoon and chop coarsely. Pour the mushroom water through a fine cloth or a coffee filter to remove any sediment and set aside.
Cook the pasta in plenty of salted water until al dente.
Meanwhile, lightly sauté the onion and garlic in some oil until translucent. Pour in a little mushroom water and add the pumpkin, mushrooms, and rosemary. Sauté for 7-8 minutes until the liquid has evaporated. Add the tomato pieces and sauté briefly.
Drain the pasta and add to the vegetables. Drizzle with the remaining oil and season with salt and pepper.
Arrange on plates or serve in a rustic bowl.
