John Myers
Contents
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Ingredients
- 350 g Pasta
- 0,5 Butternut squash
- 1 Clove of garlic
- 0,5 Chili pepper finely chopped
- 8 Sage leaves
- 25 g Parmesan
- 150 ml Soy cream
- Olive oil
- Salt
- Pepper
Instructions
- Cut the pumpkin in half, peel and remove the seeds. Cut the pulp into pieces, place in a saucepan with water and cook for about 15-20 minutes.
- Peel and finely chop the garlic clove. Heat olive oil in a pan. Sauté the garlic with the sage leaves and the chilli pieces in the olive oil. Meanwhile cook the pasta.
- When the pumpkin pieces are soft, drain the water and let the pieces cool down a little. Then put in a food processor and puree with the garlic, chilli and sage, grated Parmesan, soy cream, salt and pepper until a creamy mixture is obtained. If it is still too thick, simply dilute it with a little water or soy milk.
- Arrange the pasta on a plate and mix with the sauce.
Nutrition
Serving: 100gCalories: 361kcalCarbohydrates: 48.7gProtein: 10.4gFat: 13.7g
