Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- 300 g wholemeal penne pasta
- 350 g pumpkin pulp
- 160 g sprouted mung beans
- 1 onion
- 2 cloves of garlic
- 4 tablespoons of grated Parmesan
- 2 tablespoons of pumpkin seeds
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh turmeric
- 2 rosemary sprigs
- 1 bay leaf
- 4 tablespoons of extra virgin olive oil
- Salt
INSTRUCTIONS
- Boil the sprouted beans for 15 minutes in a little lightly salted water and flavored with a sprig of rosemary.
- Chop garlic and onion, then brown them gently for 3-4 minutes in a pan with oil, ginger, turmeric, bay leaf and a sprig of rosemary. At this point add the pumpkin into cubes and let it brown over low heat and cover for 10 minutes. Then add the sprouted beans with 2-3 tablespoons of their broth. Continue for 8-10 minutes before removing from heat.
- Boil the pasta in abundant salted water, drain it al dente and transfer it to the pan with the sauce. Leave it to flavor briefly and at the end sprinkle with the Parmesan mixed with pumpkin seeds, which you will have previously toasted lightly and chopped. Serve immediately.
