Pumpkin and sage pasta
NUTRITION: PER SERVING
CALORIES: 378 KCAL
FAT: 5.1 G (0.7 G SATURATION)
PROTEIN: 11.7 G
CARBOHYDRATES: 67.1 GRAMS (11.6 GRAMS OF SUGAR)
FIBER: 8.4 G
SALT: 0.7 G
1 small squash, peeled and chopped into small, even pieces
Dry pasta without eggs 200 g
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 teaspoon dried sage
350 ml of vegetable juice, hot
A handful of fresh basil to serve
Bring a large pot of water to a boil. Add the squash to the water and cook over medium heat for 10-11 minutes until completely soft, then drain.
Meanwhile, pour the pasta into a separate pot and pour over boiling water to cover. Bring to the boil again, then reduce the heat and simmer for 10 minutes (or according to the instructions) until al dente. Drain and keep warm in a serving dish.
Heat the oil in a frying pan and add the onion and garlic. Sprinkle with sage, then cook over medium heat for 2 to 3 minutes until soft but not browned.
Put the onion, garlic and sage mixture with the squash in a blender or food processor (or use a bowl and stick mixer). Pour the vegetable juice into it and stir over high heat until smooth.
Pour the smooth sauce over the pasta and mix thoroughly. Season with freshly ground salt and pepper and garnish with fresh basil leaves.