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Highlights

Hokkaido pumpkin

Technically a fruit closely related to melon and cucumber. We’re absolutely in love with hokkaido for its creamy and mild texture. Pumpkin is a wonderful ingredient that is widely used across the world for its mild, creamy texture and of course for its beautiful and warm color.

Kale

Kale is among the most nutrient-dense foods, low in calories and loaded with fiber.

Pine nuts

The edible seeds of pine trees. Pine nuts carry a delicious nutty flavour and can be used in making pesto or sprinkled as a garnish.

Ingredients

Cooked pasta (durum wheat semolina, water), pumpkin , coconut cream (coconut, water), water, kale, pine nuts, parsley, salt, paprika powder, turmeric, garlic, cumin, cayenne pepper, nutmeg.

Nutrients

Typical values	100g	Portion (450g)
Energy (kj/kcal)	547/130	2463/587
Fat (g)	5,1	23
of which saturated fatty acids (g)	4,2	18,9
Carbohydrates (g)	16,5	74,3
of which sugar (g)	3,0	13,5
Dietary fiber (g)	1,8	8,1
Protein (g)	3,7	16,7
Salt (g)	0,57	2,57

Preparation

IN THE PAN WITH LID (RECOMMENDED):

1

put frozen dish with 1-2 tablespoons of oil in preheated pan

2

cook on high heat until sauce is largely liquid

3

then let simmer on medium heat for another 2-4 minutes, or until pasta is al dente

4

stir frequently

MICROWAVE:

1

put the frozen dish in a microwaveable container and add 2 tablespoons of oil

2

heat for approx. 6-8 minutes at 800 watts until all the ingredients are cooked, stir frequently

Pumpkin Pasta

Hokkaido pumpkin

Kale

Pine nuts

IN THE PAN WITH LID (RECOMMENDED):

MICROWAVE: