Athlete's Choice: Pumpkin Spaghetti with Cypriot-Style Cheese
with min. 115g carbohydrates per personCalories
:
994 kcalProtein
:
47.4g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Carb+
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
Looking for a post-workout meal? With 115g carbohydrates per serving, this Carb+ recipe helps your muscles recover after intense or long-lasting exercise by restoring energy levels. It can support your sports goals without compromising on taste! Look for the Carb+ label.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
130 g
Spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
1 piece
Onion
75 g
Diced pumpkin
1 piece
Tomato
½
Tomato paste
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Copacabana-style spice mix
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh curly parsley & thyme
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4160 kJ
Calories994 kcal
Fat37.5 g
Saturated Fat27.9 g
Carbohydrate115.5 g
Sugar22.1 g
Dietary Fiber9 g
Protein47.4 g
Salt3.7 g
Potassium341.6 mg
Calcium31.5 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the pumpkin, the onion and the garlic for 2 - 3 minutes.
- Deglaze with a splash of water, then add a pinch of salt.
- Cover with the lid and steam for 8 - 10 minutes.
2
- Meanwhile, boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve 100ml pasta water per person, then drain and set aside.
- Meanwhile, roughly chop the parsley.
- Discard the thyme sprigs and finely chop the leaves.
- Dice the cheese into cubes of no more than 2cm, then pat dry with kitchen paper.
3
- Heat a clean non-stick frying pan over medium-high heat and fry the cheese for 6 - 8 minutes until evenly golden-brown.
- Lower the heat, then add the thyme and some honey as preferred.
- Toss well to coat, then keep warm until serving.
- Deglaze the pumpkin with the balsamic vinegar, then stir in the tomato paste and fry for 2 minutes.
4
- Stir in the cream, both spice mixes and the pasta water. Season generously with salt and pepper, then simmer for 3 minutes.
- Transfer the spaghetti to the sauce and toss well to combine.
- Serve the spaghetti on deep plates and top with the fried cheese.
- Garnish with the parsley to finish.
