Fusilli with pumpkin
“A delicious pumpkin-tomato sauce for your pasta! It brings variety to your table!”
Method
Boil the pumpkin or squash in a little water. In a separate casserole, warm the tomato sauce with salt, in the mean time boil the fusilli in ample salted water. Pass the flesh of the pumpkin through a sieve place in a soup bowl with a pinch of nutmeg. After the pasta has cooked, add it to the soup bowl with the pumpkin, the tomato sauce, the olive oil, and the parmesan cheese and mix well.
Ingredients
- 400 gr. (14 oz.) Schär gluten-free Fusilli, 300 gr. (11 oz.) pumpkin or winter squash, 1 cup tomato sauce, 2 tablespoons olive oil, 2 tablespoons grated parmesan cheese, 1/2 teaspoon nutmeg, salt to taste
analysis/100g
- protein
- 12,5 g
- fat
- 10 g
- carbohydrates
- 47,7 g
- Kcal
- 314
- Kj
- 1324
