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Pasta with pumpkin and dried sage


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35mins.

Servings

portion

Ingredients

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pasta

corn on the cob 1 g
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tomato 1 g
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raw garlic 1 g
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pumpkin 1 g
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red bell pepper 1 g
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onion 1 g
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pumpkin soup 1 g
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bacon 1 g
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vermicelli pasta 1 g
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cream 1 g
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dried sage 1 g
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water 1 g
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garnish

cheese 1 g
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Nutritional information (per 1 portion)
369.1
calories
12.8 g
proteins
41.9 g
carbs
18.0 g
fats
1.7 g
salt
Allergens
gluten
vermicelli pasta
celery
pumpkin soup
cow milk protein
cheese
cream
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

pasta

1. Crush raw garlic. Chop and slice bacon. Dice pumpkin. Chop corn on the cob, tomato, red bell pepper and onion.
2. Pre-heat oven to 170?C.
3. In a saucepan, saute corn on the cob, tomato, raw garlic, pumpkin, bacon, red bell pepper, onion, dried sage and pumpkin soup until tender.
4. Add cream. Stir until it is done.
5. In a pot, cook vermicelli pasta in water over medium heat until pasta is al dente.
6. Pour everything into a casserole dish.
7. Bake pasta until cheese melts.

garnish

8. Grate cheese.

final steps

9. In a serving platter, put pasta.
10. Sprinkle with cheese.

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