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Pasta with pumpkin and goat cheese
Casareccia with kale, pumpkin and goat cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the top and a thin slice from the bottom of the pumpkin.
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Halve the pumpkin and remove the seeds. Cut the flesh with skin into cubes of 2 x 2 cm.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh coarsely.
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Ris the needles of the rosemary from the box of Italian herbs. Pick the leaves of the thyme, sage and oregano.
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Puree in the container of the hand blender, garlic, red pepper and herbs. If necessary, season with salt.
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Mix with the pumpkin and put in the greased oven dish. Roast for about 20 minutes in the middle of the oven.
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Meanwhile, grate the goat's cheese. Grate the orange zest of the orange and squeeze out half. Mix the juice and grate with the oil into a dressing.
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Meanwhile, cook the pasta according to the instructions on the packaging. Drain and mix with the roasted pumpkin and dressing.
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Mix the baby kale through the pasta and season with salt and pepper.
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Divide the kale, goat cheese and pumpkin seeds. Serve immediately.
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Nutrition
630Calories
Sodium10% DV240mg
Fat49% DV32g
Protein42% DV21g
Carbs21% DV62g
Fiber24% DV6g
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