Pumpkin stewed in cream with crushed noodles

Votes: 23

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 680, total fat 33 G., saturated fats 17 G., proteins 18 G., carbohydrates 82 G., fiber 6 G., cholesterol 76 mg, sodium 583 mg, sugar 8 G.

This hearty and healthy vegetarian pasta is made with broken lasagna noodles in a creamy sauce with sweet chunks of butternut squash, juicy kale, and sage. The highlight of the dish is the crisp, spicy sage leaves sprinkled over the pasta when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups bottle gourd, diced (about 450 g)
340 g lasagna noodles, broken into large pieces
4 cups small kale
2 tbsp. l. olive oil
12 sage leaves (6 whole, 6 chopped)
2 small shallots, thinly sliced
1 cup heavy cream
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, pasta lasagna, leafy cabbage, sage, Parmesan cheese, cream

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Add the whole sage leaves and cook until crisp, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels and season with salt.
Add the squash and shallots to the skillet and cook, stirring occasionally, until golden brown, 3-4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and freshly ground black pepper to taste. Add 1 cup boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce has reduced by half, 8-10 minutes.

Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Set aside 1 cup of the pasta water and discard the remaining water.
Add the noodles and cabbage to the skillet with the squash and toss to coat, adding more of the pasta cooking water if the noodles look dry. Remove from heat, add 1/4 cup grated Parmesan, and toss to coat.
Divide the pumpkin noodles among bowls. Sprinkle with crispy sage leaves and the remaining 1/4 cup Parmesan.

Categories:

recipe / Vegetarian dishes / Autumn dishes / Calorie content of prepared meals / Main courses / Pasta / Vegetables and mushrooms / Pumpkin dishes / Pumpkin main courses / Food Network - recipes

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