Pasta with blue cheese and pumpkin seeds

Name: pasta with blue cheese and pumpkin seeds
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 25 g pumpkin seeds; 250 g Cherry tomatoes; 1 toe garlic; 2 el (olive oil; 1,5 tl dried sage; 200 g fresh spinach; 250 g fresh tagliolini; 400 g pumpkin spaghetti; 60 g gorgonzola bluefruit cheese 48 variations possible

Delicious pasta without meat or fish, but with pumpkin spaghetti, spinach, pumpkin seeds and blue cheese.

Ingredients

Directions

Bring a generous pot of water to the boil. Heat a frying pan without oil or butter and toast the pumpkin seeds for 5 minutes on low heat.
Remove from the pan and allow to cool on a plate.
Meanwhile, halve the tomatoes. Clean the garlic and cut finely.
Heat the oil in a frying pan and fry the tomatoes with sage, garlic, pepper and salt for 5 minutes on medium heat.
In the meantime, heat a wok or skillet and let the spinach shrink in parts.
When the water boils, add the tagliolini and possibly salt and boil for 4 minutes until al dente.
Put the pumpkin spaghetti in a colander and pour the tagliolini over it and mix in the spinach and tomatoes.
Spread over deep plates and sprinkle with the pumpkin seeds and blue cheese.

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Nutrition

735Calories

Sodium17% DV400mg

Fat51% DV33g

Protein58% DV29g

Carbs24% DV72g

Fiber56% DV14g

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