Of which 9.9 g sugars and 7.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Pumpkin as cream and cubes · Sage butter · No cream
Allergens gluten, milk
Mezze maniche with pumpkin cream and sage
The pumpkin makes the cream on its own; the sage is fried until crisp
A vegetarian autumn pasta with pumpkin cooked until it partly turns into a cream, sage-scented butter and Parmigiano stirred in off the heat. Some of the pumpkin stays in cubes so the dish doesn't look like a uniform soup; the pasta finishes in the sauce to soak up flavor.
Ingredients
- 320 g (11½ oz) dried mezze maniche
- 500 g (1 lb) raw pumpkin, peeled and seeded
- 80 g (2¾ oz) onion
- 35 g (1¼ oz) unsalted butter
- 15 g (½ oz) extra-virgin olive oil
- 60 g (2 oz) Parmigiano Reggiano
- 5 g fresh sage
- 0.4 g black pepper
- 0.2 g nutmeg
- water and coarse salt for cooking the pasta, as needed
- 100 ml (½ cup) hot water — for cooking the pumpkin
Method
- Cut the pumpkin into 15 mm cubes, as even as possible. Set aside 120 g of cubes to keep whole for the end.
- Heat the olive oil and onion over medium-low heat for 6–8 minutes. The onion should be soft and translucent, without taking on dark color.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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