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Description
An alternative pasta dish.
Ingredients
US|METRIC
4 SERVINGS
- 500 grams fusilli
- 5 sage leaves (fresh, chopped)
- 100 grams portobello mushrooms (closed top/, quartered)
- 1 butternut squash (large)
- 50 mL cream (fresh)
- 1 Tbsp. sesame seeds
- salt (to taste)
- pepper (to taste)
- 2 Tbsp. olive oil
- 2 sprigs fresh thyme
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Directions
- Boil some water in a pan and flavour it with pepper, salt, olive oil and the thyme sprigs. This will be for your pasta, which should be cooked al dente (approx. 1.5min less than the indication on the packaging).
- Cut up the butternut squash into 2-inch thick cubes, setting all seeds to the side (do not throw them out!).
- Boil the squash cubes in a different pan of water for 20min. Start cooking the pasta while this is going on to save time.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium220mg9% |
| Potassium900mg26% |
| Protein20g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate115g38% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A250% |
| Vitamin C45% |
| Calcium25% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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