• med fat 4.57g 4.57%
  • low sat fat 0.81g 0.81%
  • low salt 46.26mg 0.04%
  • low sugar 1.87g 1.87%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook the pasta in a large saucepan of boiling water.
  2. Place the basil, garlic, pine nuts and Parmesan cheese into a food processor and process until finely chopped.
  3. Gradually add the oil and stock and process until well combined.
  4. Steam or microwave the pumpkin cubes until tender.
  5. When the pasta is al dente (cooked but still firm), drain and return to the pan.
  6. Add the pesto, stir to coat the pasta, then add the pumpkin and toss through. Season with pepper and serve immediately with a crisp green salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
221.25g
100.00g
Energy (kJ)
1943.25kJ
878.30kJ
Protein (g)
15.42g
6.97g
Total fat (g)
10.11g
4.57g
- Saturated fat (g)
1.80g
0.81g
- Polyunsaturated fat (g)
3.18g
1.44g
- Monounsaturated fat (g)
4.42g
2.00g
Cholesterol (mg)
2.58mg
1.17mg
Carbohydrate-available (g)
74.49g
33.67g
CarbohydrateSE (g)
74.44g
33.64g
- Sugars (g)
4.13g
1.87g
Water (g)
93.75g
42.37g
Dietary fibre (g)
5.10g
2.31g
Thiamin (mg)
0.15mg
0.07mg
Riboflavin (mg)
0.17mg
0.08mg
Niacin (mg)
2.12mg
0.96mg
Niacin equivalents (mg)
5.14mg
2.32mg
Vitamin C (mg)
17.45mg
7.89mg
Total folate (ug)
64.84ug
29.30ug
Total vitamin A equivalents (ug)
499.26ug
225.65ug
Retinol (ug)
8.43ug
3.81ug
Beta carotene equivalents (ug)
2917.48ug
1318.62ug
Sodium (mg)
102.34mg
46.26mg
Potassium (mg)
518.39mg
234.30mg
Magnesium (mg)
57.18mg
25.85mg
Calcium (mg)
88.80mg
40.13mg
Phosphorus (mg)
272.96mg
123.37mg
Iron (mg)
1.82mg
0.82mg
Zinc (mg)
1.36mg
0.61mg

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