Kamut pasta with pumpkin, kefir and basil

Few ideas for pasta? Don't worry, Alice and My-personaltrainer are here to give you some ad hoc ideas! Today I propose the kamut pasta with pumpkin and kerif, with the scent of basil.

Identity Card of the Recipe

  • 332.7 KCal Calories per serving
  • Ingrediants

    • 250 gr of Kamut Pasta
    • 200 gr of pumpkin pulp
    • 200 ml of Kefir
    • a few basil leaves
    • salt to taste
    • pepper to taste
    • 2 tablespoons of extra virgin olive oil

    Materials Needed

    • Pot
    • Cooking pan
    • Immersion mixer
    • Chopping board
    • Knife
    • Beaker
    For further information: Light Spinach Pasta in Sauce - Oil Free

    Preparation

    • First, clean the pumpkin: cut it in half, remove the seeds and internal filaments, then remove the hard rind with a knife, being careful not to cut yourself.
    • Reduce the pumpkin pulp into chunks. Pour a drop of extra virgin olive oil into a pan, then cook the pumpkin for 10-15 minutes, stirring occasionally.
    • In the meantime, cook the kamut pasta in lightly salted water, respecting the times stated in the package.
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