Creamy Pumpkin Tomato Pasta

Creamy Pumpkin Tomato Pasta

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

Nutritional information:

Calories2953 kJ (705 kcal)
Protein23 g
Fat18 g
Carbohydrates97 g
Fiber24 g

Utensils:

blender, cutting board, Spoon, pot, oven, pasta colander, chef's knife, cup, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Coarsely chop the veggies and place on a baking tray lined with parchment paper.

    • 8.8 oz Pumpkin (w/o seeds)
      8.8 oz Pumpkin (w/o seeds)
    • 1 Onion, red (~ 3 oz)
      1 Onion, red (~ 3 oz)
    • 2 Tomatoes (~ 8.5 oz)
      2 Tomatoes (~ 8.5 oz)
    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    3

    Add sage, soy sauce, balsamic vinegar, olive oil and pepper, mix well and bake for 25 minutes.

    • 1 leaf of Sage, fresh (~ 0.1 oz)
      1 leaf of Sage, fresh (~ 0.1 oz)
    • 1 tsp Soy sauce, light
      1 tsp Soy sauce, light
    • 1 tsp Balsamic vinegar
      1 tsp Balsamic vinegar
    • 1 tsp Olive oil
      1 tsp Olive oil
    • Black pepper
      Black pepper
    4

    Cook the pasta according to the package instructions. Save a cup of pasta water when draining the pasta.

    • 4.2 oz Farfalle, whole grain
      4.2 oz Farfalle, whole grain
    5

    Add the oven veggies and cream into a blender and blend until creamy. Add as much pasta water as desired until the sauce has the consistency you desire.

    • 2 Tbsp Whipping cream
      2 Tbsp Whipping cream
    6

    Mix the sauce with the pasta and serve.

      7

      Enjoy your meal!