Pasta with Spinach and Pumpkin

The perfect combination: sautéed pumpkin and mildly tangy blue cheese with crunchy spinach. I create a creamy sauce to accompany the rigatoni pasta, topped with roasted pumpkin seeds and black pepper. Serve with a green salad dressed with lemon dressing.

Courgette, yellow beetroot, pointed cabbage, pumpkin, leaf spinach, white onion, garlic, lemon, fresh chives, Kalamata olives, pumpkin seeds, Fourme d'Ambert (pasteurised blue cheese), gorgonzola (made from pasteurised cow's milk), cream, pasta, Dijon mustard, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the pasta loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad.

Oven — 200°C, 15-30 min

Preheat the pasta covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy127,72 kcal

Protein4,69 g

Fat6,65 g

of which saturated2,58 g

Carbohydrates10,94 g

Dietary fibre1,54 g

Salt0,49 g

Average weight: 540 g

On the menu in 2 weeks

Wednesday 30 September

Try now →