Quick Pumpkin Oven Pasta

Quick Pumpkin Oven Pasta

Enjoy our vegetarian recipe Quick Pumpkin Oven Pasta by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4233 kJ (1011 kcal)
Protein34 g
Fat37 g
Carbohydrates126 g
Fiber16 g

Utensils:

Recipe instructions:

1

Preheat the oven to 400 °F.

    2

    Halve the pumpkin, remove the seeds and dice coarsely. Finely dice the onions and garlic and add everything into a baking dish alongside the tomatoes.

    • 8.8 oz Pumpkin (w/o seeds)
      8.8 oz Pumpkin (w/o seeds)
    • ½ Onion, yellow (~ 1.4 oz)
      ½ Onion, yellow (~ 1.4 oz)
    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    • 2.5 oz Cherry tomatoes
      2.5 oz Cherry tomatoes
    3

    Add spinach, broth, cream and spices.

    • 2⁄3 cup Vegetable broth
      2⁄3 cup Vegetable broth
    • 2.1 oz Spinach, frozen
      2.1 oz Spinach, frozen
    • 1⁄3 cup Whipping cream
      1⁄3 cup Whipping cream
    • ½ tsp Sweet paprika, ground
      ½ tsp Sweet paprika, ground
    • ½ tsp Basil leaves, dried
      ½ tsp Basil leaves, dried
    • ½ tsp Oregano leaves, dried
      ½ tsp Oregano leaves, dried
    4

    Top with cheese and bake for approx 25 minutes.

    • 0.5 oz Italian style hard cheese
      0.5 oz Italian style hard cheese
    5

    Prepare the pasta according to the package instructions.

    • 5.3 oz Spaghetti
      5.3 oz Spaghetti
    6

    Add halve of the veggies and the liquids of your baking dish into a blender and mix until smooth.

      7

      Mix the pasta with your sauce and top with the remaining veggies and cheese.

      • 0.4 oz Italian style hard cheese
        0.4 oz Italian style hard cheese
      8

      Enjoy your meal!