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Roasted Squash & Red Onion Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)284.1862
Energy (kCal)6314.0631
Carbohydrates (g)849.8411
Total fats (g)198.5864
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200C/gas 6/fan 180°C | 2. Peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin. | 3. Peel the onions, leaving the root intact. | 4. Cut each, through the root, into eight wedges and put them in the tin. | 5. Add the garlic to the tin with 2 tablespoons of olive oil. | 6. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. | 7. Roast for 45 minutes, until everything has browned nicely. | 8. Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. | 9. Drain the pasta, reserving about 4 tbsp of the cooking water. | 10. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. | 11. Tip in the pasta and toss well. | 12. Serve with a sprinkling of freshly grated Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 63.0 16.366 1.4 0.14
    red onion 2 - - - -
    garlic clove 2 sliced - - - -
    penne 175 6251.0631 833.4751 282.7862 198.4464
    creme fraiche 3 tablespoons - - - -

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



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