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Pens pumpkin, ginger and saffron

ingredients

servings

2

Extra virgin olive oil

to taste

Iodized salt

to taste

Ginger powder

to taste

Vegetable broth

to taste

Saffron

to taste

Pumpkin

250 grams

Mezze penne rigate, pasta

200 grams

first courses from Italy

Pens pumpkin, ginger and saffron

Pens pumpkin, ginger and saffron

vegan with gluten high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pens pumpkin, ginger and saffron

A simple and light meal!

Pens pumpkin, ginger and saffron step 1

step 1

Stew the pumpkin in a pan with a dolium wire over a slow fire, add a ladle of vegetable broth and continue cooking until the pumpkin has not reached the consistency of a cream.

Pens pumpkin, ginger and saffron step 2

step 2

Season with salt and add half a teaspoon of ginger.

Pens pumpkin, ginger and saffron step 3

step 3

Meanwhile boil the pasta in salted water, taken with a spoon a little of the cooking water and use it to dissolve the saffron in a glass and set aside.

Pens pumpkin, ginger and saffron step 4

step 4

Drain the pasta al dente, toss in a pan with the pumpkin and add the saffron dissolved nellacqua.

Pens pumpkin, ginger and saffron step 5

step 5

So Serve decorated with a few drops of balsamic glaze allaceto.

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