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Creamy Pumpkin Penne With Sage and Toasted Pecans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.396
Energy (kCal)833.241
Carbohydrates (g)81.3617
Total fats (g)48.0049
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, milk, nutmeg, and cayenne until smooth. | 2. Pour into a pot and heat. Add generous amounts of salt and pepper. Stir in Parmesan until melted. | 3. Meanwhile, bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot. | 4. To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce (there might be extra sauce), toasted pecans and fresh sage. Dig in! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne 1 cooked 35.7204 4.7627 1.6159 1.1340000000000001
    pecan 1/2 cup toasted chopped 143.1733 26.831999999999997 2.9467 3.016
    sage 3 tablespoons chopped - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 -6 minced 0.0 0.0 0.0 0.0
    pumpkin 1 can 7.4213 1.6228 0.5096 0.0346
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    milk 2 cups 297.68 23.3264 15.372 15.9576
    nutmeg 1/2 teaspoon ground 5.775 0.5422 0.0642 0.3994
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    parmesan cheese 1/2 - 1 cup 0.0 0.0 0.0 0.0
    salt - - - -
    pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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