By Gabriele Caglio
Pasta - Pumpkin, kale, taleggio and sausage
7 steps
Prep:20minCook:40min
Updated at: Thu, 24 Oct 2024 06:25:08 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
34
High
Nutrition per serving
Calories558.2 kcal (28%)
Total Fat21.5 g (31%)
Carbs67 g (26%)
Sugars5.7 g (6%)
Protein23.9 g (48%)
Sodium1496.7 mg (75%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Clean the pumpkin, remove and seeds and cut it in tiny cubes. Chop the shallots too.
Cutting Board
Knife
pumpkin100g
shallot10g
Step 2
Take a pan and worm up some oil, it doesn't need to fry. Ease down the shallots and the pumpkin cubes. Stir for a minute and add some water. The water only has to cover the vegetables. Cook the pumpkin for about 30 minutes and with a lid on your pan. It has to become a cream. Add water every time the pan gets too dry.
Pan
Wooden Spoon
Lid
olive oil2g
pumpkin100g
shallot10g
water
Step 3
When the pumpkin is creamy, add some salt and pepper and chopped kale. Remember to always add a spoon of water every now and then so the pan never gets dry.
Cutting Board
Knife
Wooden Spoon
kale15g
Step 4
In the meantime prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish it might be better to choose a short type of pasta.
Wooden Spoon
Pot
Lid
pasta80g
water
salt2g
Step 5
While the pasta is getting ready, go back to the sauce. Add some salt and pepper and the taleggio cheese too so it can melt.
Knife
Wooden Spoon
taleggio25g
Step 6
Mince the sausage and roast it into a pan.
Cutting Board
Knife
Wooden Spoon
Pan
sausage35g
Step 7
When the pasta is cooked, strain it and ease it down in the sauces for 5 minutes. Add the sausage, some grated parmesan, stir for a minute and serve.
Wooden Spoon
Strainer
grated parmesan
sausage35g
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