Pasta with Spinach and Pumpkin

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

courgette, yellow beet, pointed cabbage, pumpkin, leaf spinach, white onion, garlic, lemon [sulphites], fresh chives, kalamata olives, pumpkin seeds, Fourme d'Ambert (pasteurised blue cheese) [lactose, milk], gorgonzola (made from pasteurised cowmilk), cream [lactose, milk], pasta [gluten], dijon mustard [sulphites], organic vegetable stock, white wine vinegar [sulphites], 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

Fat6,65 g

of which saturated2,58 g

Carbohydrates10,94 g

Dietary fibre1,54 g

Protein4,69 g

Salt0,49 g

Average weight: 540 g

Last on the menu on 1 October 2026. View current menu →

Pasta with Spinach and Pumpkin

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