Beauty
Weekend recipe: рumpkin and tomato pasta
Pasta with pumpkin and tomatoеs. Photo © Instagram.com/anastassiakhozissova
Pasta with pumpkin and tomatoеs. Photo © Instagram.com/anastassiakhozissova
Wellness chef and top model Anastasia Khozisova. Photo © Rita Lanzafame
Ingredients for pasta:
1.5 glass of chopped Pumpkin (cubes 1х1 cm)
5 cherry tomatoes
70 g of spaghetti (made of wholemeal flour)
1.5 tea spoon of olive oil
2 ladles of vegetable bouillon
Salt and pepper to taste
Ingredients for the bouillon:
1 carrot
2 celery stalks
1 onion (not cleaned)
1 bay leaf
4 black pepper balls
1,5 l of water
Recipe:
For the bouillon, place all ingredients into big pot with cool water. Cover the pot and cook around 1-1,5 h. Open the pot from time to time in order to mix it. Once the bouillon is ready, take our all vegetables and filter the bouillon. You can store in fridge up to 3 days.
Warm up the pan with a thick bottom. Add the oil into the pan and lay the pumpkin on one side of the pan, on the other side put cherry tomatoes. Stir them from time to time, but do not mix pumpkin and tomatoes with each other. See the tomatoes not to be scorched. When the tomatoes become a bit softer, place spaghetti (dry one) between the pumpkin and tomatoes and pour the vegetable broth. Add salt and pepper. Put the cover on the pan and cook spaghetti al dente (preparation time depends on the pasta’s brand: see instructions on the packaging). Do not overcook the pasta. Intermittently stir the pasta, slightly mixing all ingredients together. Add more salt if necessary. Done! Enjoy your meal!
More tips for a healthy lifestyle and proper nutrition you can find in the Instagram @anastassiakhozissova
