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560 kcal
45 min.
Recipe for Pasta in a creamy pumpkin sauce with sun-dried tomatoes
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Unlock Fitatu PremiumNaN g
560 kcal
1 kcal
560
12.6g
35.2g
49.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Pumpkin1.25× cup (145 g)
- Water10× tablespoon (100 ml)
- Coconut milk0.25× cup (57.5 ml)
- Whole Wheat Pasta5× tablespoon (50 g)
- Tomatoes, sun dried1× handful (35 g)
- Garlic3× clove (15 g)
- Pumpkin seeds1× tablespoon (10 g)
- Olive oil1× tablespoon (10 g)
- Salt1× teaspoon (3 g)
- Chilli powder2 g
- Pepper, black1× pinch (1 g)
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How to make Pasta in a creamy pumpkin sauce with sun-dried tomatoes
1. Preheat your oven to 180°C.
2. Cut the pumpkin into smaller pieces, peel the garlic and place them on a baking sheet lined with parchment paper. Bake for about 30 minutes until they soften. Once baked, let them cool down.
3. Cook the pasta according to the package directions.
4. Blend the cooled pumpkin and garlic into a puree together with the spices and water.
5. Heat up some olive oil in a skillet, then add the pumpkin puree and coconut milk. Cook until the sauce thickens a bit. Once it does, toss in the pasta and the chopped sun-dried tomatoes, mixing everything well.
6. Serve it up sprinkled with pumpkin seeds.
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