Today I share with you this pasta with healthy roasted pumpkin sauce. It is incredibly creamy ¡without butter fats!
A few months for my WEDDING I need eat as healthy as possible. So, following my firm objective from now on (and not just for the wedding, also to have a balanced diet) I decided to cut down all fats, fried foods, pastries and sweets as I can. With that I don’t mean that occasionally I eat a piece of cake, a dish of french fries or a bollycao, I’m only saying that since this year starts (new year, new life) instead of frying I’m baking & instead of buying sweets (pastries, cakes and desserts) I cook it at home to control the amount of sugar
Ingredients for Pasta with healthy roasted pumpkin sauce (serves 4):
- 360-400 gr spaghetti
- ½ pumpkin
- 1 onion
- 3 garlic cloves
- Olive oil
- Water of cooking the pasta
How to make Pasta with healthy roasted pumpkin sauce:
First, peel and cut the pumpkin, onion and garlic and place them on a baking sheet, not to pile up the pieces of pumpkin. Salt, oil and pepper to taste and bake it at 180 °C, 40 minutes or until squash be tender.
When we have the pumpkin ready, boil the pasta in lightly salted water until it be “al dente” and drain them reserving a part of the cooking water.
We place the roasted vegetables in the bowl of a blender with ½ cup of the cooking water from the pasta and grind until smooth and creamy sauce. Add more cooking water to get the right consistency.
Serve the pasta with the sauce.
Taste it and share your foodie experience!