Of which 13 g sugars and 7.3 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 Vitamin A (pumpkin) · Fiber (whole-wheat pasta)
Allergens gluten, soy
Pasta with pumpkin and sage sauce
A creamy pumpkin sauce with sage and a hint of nutmeg.
Ingredients
- 180 g (6½ oz) whole-wheat pasta, uncooked
- 400 g (14 oz) pumpkin, diced
- 60 ml (¼ cup) soy cooking cream
- 2 cloves garlic, minced (10 g)
- 2 tbsp olive oil (20 g / ¾ oz)
- 15 g (½ oz) nutritional yeast
- 6 fresh sage leaves (3 g)
- nutmeg, salt and black pepper, to taste
- water, as needed — for cooking the pumpkin
Method
- Put the pasta on to cook in salted water, following the package directions.
- Meanwhile, cook the diced pumpkin in a saucepan with a little boiling water for 10 minutes, until very soft. Drain, saving a little of the cooking water.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
More like this
Golden turmeric and lemon chicken
Juicy chicken in a quick spice and citrus marinade.
Chicken skewers with zucchini and bell pepper
Colorful skewers ready in half an hour, with no pans to clean.
Salmon with basil pesto
Pink inside, crisp outside, ready in 22 minutes.