Filter
Reset
Sort ByRelevance
JOENAUJOKAS
Tomato paste with sweet pumpkin
Vegetarian pasta with wholegrain penne, pumpkin and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
Cut the pumpkin into pieces. Remove the seeds and the stringy inside. Cut the unpeeled pumpkin into cubes.
-
Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min. Add the pumpkin and cook for 5 min. Add the rosemary and cook for another 1 min.
-
Add the tomato sauce and heat for 10 minutes on low heat with the lid on the pan until the pumpkin is tender.
-
Spoon the pasta through the sauce and season with salt and pepper. Divide the pasta over deep plates and divide the ricotta over it.
Blogs that might be interesting
-
20 minMain disholive oil, leeks, chicken bouillon, baking flour, Catalan, wholemeal rusks, parsley, whipped cream,cauliflower soup with balls
-
50 minMain dishpotatoes, green beans, olive oil, tomatoes, garlic olives, tuna pieces in water, dried dill,Provencal Tuna Platter
-
35 minMain dishWhite bread, garlic, Red pepper, pancetta, unsalted butter, sliced leek, frozen garden peas, fresh cream, dried tarragon, spelled paste, Parmigiano Reggiano 32 cheese,spelled pasta with bread crumbs and creamy leeks
-
25 minMain dishfarfalle, Greek yoghurt, lemon, olive oil, smoked salmon leg, 'ready to eat? avocado? s, capers, Red pepper, arugula,pasta salad with salmon and avocado
Nutrition
530Calories
Sodium14% DV330mg
Fat29% DV19g
Protein36% DV18g
Carbs24% DV71g
Fiber28% DV7g
Loved it