Roast Pumpkin and Sage Protein Pasta

Half the pumpkin is mashed into the sauce and half stays in pieces, so the dish has both a creamy base and some texture.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 160 g dry
• Pumpkin — 500 g
• Garlic — 3 cloves
• Fresh sage — 8 leaves
• Walnuts — 40 g
• Olive oil — 4 tbsp
• Salt, black pepper

Method

1. Heat the oven to 200 °C. Cut the pumpkin into 2 cm cubes, toss with 2 tbsp of oil, salt and pepper, and roast for 25 minutes alongside the unpeeled garlic cloves.
2. Toast the walnuts in a dry pan for 3 minutes and chop them roughly.
3. Ten minutes before the pumpkin is done, cook the pasta — 8–10 minutes. Keep 150 ml of the water.
4. In the remaining oil, fry the sage leaves for 30 seconds until crisp and lift onto kitchen paper.
5. Mash half the pumpkin with the roasted garlic, loosen with the cooking water and toss with the pasta. Top with the rest of the pumpkin, the walnuts and the sage.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.