RECIPES

Rigatoni with creamy butternut squash and kale stir fry

Aubergines grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. The modern aubergine owes its origin to the wild version that is native to South East Asia. Prior to the middle ages it was introduced in Africa before spreading throughout Europe and the Middle East. For centuries aubergines were enjoyed more as a decorative garden plant than as a food due to its bitter taste. Today it’ll be the backbone of a delicious stir-fry accompanying grilled halloumi. #VEGETARIAN

Recipe Details

Cooking step by step

The oven:

Preheat oven to 200ºC, heat above and below.

The butternut squash:

Peel and cut butternut squash into cubes.
Place on a tray, add a dash of olive oil, season with salt and pepper and bake for about 15 minutes or until tender.

The vegetables:

Chop kale.
Cut shallot into brunoise (diced finely).
Mince garlic.

The rigatoni:

Pour water in a pot, add a pinch of salt and bring to a boil.
Add pasta and cook 12 min or until the desired point.
Drain and set aside.

The stir fry:

Heat a dash of oil in a frying pan.
Add garlic and shallot. Sauté over high heat.
Add kale and sauté. Then add pumpkin, butter and sauté over high heat.
Add rigatoni and mix well. Season with salt and pepper.
Serve and finish with Parmesan on top.

paso 6

Cooking
step by step

The oven:

Preheat oven to 200ºC, heat above and below.

The butternut squash:

Peel and cut butternut squash into cubes.
Place on a tray, add a dash of olive oil, season with salt and pepper and bake for about 15 minutes or until tender.

The vegetables:

Chop kale.
Cut shallot into brunoise (diced finely).
Mince garlic.

The rigatoni:

Pour water in a pot, add a pinch of salt and bring to a boil.
Add pasta and cook 12 min or until the desired point.
Drain and set aside.

The stir fry:

paso 6

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Calories	194,7 Kcal
Fat	4,4 g
of which saturated fat	2,5 g
Carbohydrates	22,8 g
of which sugar	1,9 g
Proteins	8,6 g
Salt	0,2 g

Calories	194,7 Kcal
Fat	4,4 g
of which saturated fat	2,5 g
Carbohydrates	22,8 g
of which sugar	1,9 g
Proteins	8,6 g
Salt	0,2 g

Rigatoni with creamy butternut squash and kale stir fry

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

The oven:

The butternut squash:

The vegetables:

The rigatoni:

The stir fry:

paso 6

Cooking
step by step

The oven:

The butternut squash:

The vegetables:

The rigatoni:

The stir fry:

paso 6

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?