Kamut pasta with pumpkin, kefir and basil

Few ideas for pasta? Don't worry, Alice and My-personaltrainer are here to give you some ad hoc ideas! Today I propose the kamut pasta with pumpkin and kerif, with the scent of basil.

Identity Card of the Recipe

• 332.7 KCal Calories per serving

• Ingrediants

  • 250 gr of Kamut Pasta
  • 200 gr of pumpkin pulp
  • 200 ml of Kefir
  • a few basil leaves
  • salt to taste
  • pepper to taste
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Pot
  • Cooking pan
  • Immersion mixer
  • Chopping board
  • Knife
  • Beaker
  For further information: Light Spinach Pasta in Sauce - Oil Free

  Preparation

  • First, clean the pumpkin: cut it in half, remove the seeds and internal filaments, then remove the hard rind with a knife, being careful not to cut yourself.
  • Reduce the pumpkin pulp into chunks. Pour a drop of extra virgin olive oil into a pan, then cook the pumpkin for 10-15 minutes, stirring occasionally.
  • In the meantime, cook the kamut pasta in lightly salted water, respecting the times stated in the package.