Fusilli with pumpkin sauce

Method

1. Roast the pumpkin in the oven at 180° for 30 min (after 15 min, stir and turn it)
2. Blend the pumpkin with the rest of the ingredients into a sauce. Add a tablespoon of the pasta cooking water.
3. Mix the pasta with the sauce and heat it through so it takes on the flavour.
4. Great with vegan cashew parmesan on top

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 280 g	100 g	% IR*	Share
Energy	460 kcal	164 kcal	23 %
Fat	12 g	4.3 g	17 %
of which saturates	1.6 g	0.6 g	8 %
Carbohydrate	66 g	24 g	25 %
of which sugars	7 g	2.5 g	8 %
Fibre	7.6 g	2.7 g	—
Protein	24 g	8.6 g	48 %
Salt	1.1 g	0.4 g	18 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving

Photos