Pappardelle with Spinach and Pumpkin

The perfect combination: stewed pumpkin and tangy blue cheese with crispy spinach. I make a creamy sauce to accompany the pappardelle. Roasted pumpkin seeds and black pepper finish it off. Serve with a green salad dressed with lemon dressing.

Pumpkin, courgette, yellow beet, pointed cabbage, 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, pappardelle pasta, Dijon mustard, white wine, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

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

Microwave

Heat the pappardelle 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 minMarleen's choice

Preheat the pappardelle 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 be used in the oven; transfer to an oven dish.

Energy136,46 kcal

Protein4,99 g

Fat7,18 g

of which saturated2,96 g

Carbohydrates11,01 g

Dietary fibre1,54 g

Salt0,52 g

Average weight: 540 g

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