Creamy and full of flavor, linguine pasta with pumpkin sauce, baby spinach and crunchy sage are delicious, capable of lifting even the darkest moods! And then this recipe is also rich in healthy properties. Pumpkin provides tocopherol and carotenoids, which are powerful antioxidants, mineral salts, such as potassium, calcium, magnesium, zinc and iron, and vitamins, such as C, B1 and folate, while baby spinach is a concentrate of free radical scavenging substances (Kulczyński et al, Molecules, 2019). The extra note is given by sage, which counteracts aging processes, is antibacterial, supports cognitive function and helps to keep body weight, blood sugar and cholesterol under control (Hamidpour et al, J Tradit Complement Med, 2014). In short, all that remains is to prepare this yummy recipe and serve it, it will make everyone happy!
320 grams of whole grain linguine pasta
500 grams of pumpkin pulp
150 grams of baby spinach
2 ladles of vegetable broth
Sage leaves, a handful
Extra virgin olive oil
Cut the pumpkin into coarse pieces. Arrange the pumpkin on a baking tray covered with baking paper, drizzle with extra virgin olive oil and bake in the oven at 180° C for 25 minutes. In the meantime, slice the leek and brown it in a pan with a drizzle of extra virgin olive oil. Add the sage leaves and cook for a few minutes, keep this seasoning aside. When the squash is cooked, remove it from the oven. Blend the pumpkin together with a ladle of vegetable broth, a pinch of salt and pepper. Pour the pumpkin puree into a pan to which you have added a drizzle of extra virgin olive oil. Add the baby spinach and cook for five minutes, stirring and adding vegetable broth if necessary. Boil the pasta and drain it al dente, pour the pasta into the pan with the sauce, mix and let it flavor for a minute. Distribute on plates and serve, pouring the leek and sage sauce over the pasta.