January is a cold, long, and tedious month for many of us. That’s why today we intend to cheer you up by offering you a dish full of good things, including vitamins, nutrients, and fibers that can cheer you up, both with the mind and with the body. The recipe is simple but incredibly tasty: organic farro spaghetti (made by LUZI ) with cream of pumpkin, zucchini, and sage.
January is a cold, long, and tedious month for many of us. That’s why today we intend to cheer you up by offering you a dish full of good things, including vitamins, nutrients, and fibers that can cheer you up, both with the mind and with the body. The recipe is simple but incredibly tasty: organic spelled spaghetti (made by LUZI ) with cream of pumpkin, zucchini, and sage.Starting over after a section of holidays, time spent with family, friends, walks, and naps is not the easiest thing in the world. For this reason, it is essential to help the body and mood to re balance their daily rhythms through a healthy and valuable diet for our well-being, as well as tasty.
Our organically grown Spelled Wheat fields in Central Italy are well-groomed at this time of the year to allow the plants to rejuvenate for next spring. And while we wait for this to happen, we enjoy the fruits collected previously and finally become delicious dishes on your tables.
Before presenting this other delicious recipe of organic wholemeal spelled spaghetti with cream of pumpkin, zucchini, and sage, we want to remind you that our flours are rigorously stone-ground with a system that uses the renewable energy of the sun and hand-drawn in bronze. . For these precious characteristics, it is always better to drain the pasta before it is finally cooked and proceed with the usual creaming.
Let's go in order and list the ingredients needed for four people:
300 grams of fresh pumpkin,
two fresh zucchini,
a sprig of sage,
500 gr of organic wholemeal farro spaghetti,
extra virgin olive oil,
Wash and cut the fresh pumpkin into small pieces, slice the onion and with a base of extra virgin olive oil in a pan, already on the heat at low temperature, also add the sliced zucchini and the potato into smaller and thinner pieces. In this way, the different sizes of the chopped vegetables will allow homogeneous and synchronic cooking. Cook for about half an hour. Once flavored to taste with salt (or nutritional yeast) and pepper, turn off the stove and allow it to cool.
Separately, in a pan, fry thin strips of sage with extra virgin olive oil or margarine.
Boil the water for the artisanal pasta produced for you by LUZI and add salt. In the meantime, take a vegetable mill, one of the mechanical, not electric ones, and pass the vegetables which are now almost completely cooled. Forgive the digression, but we prefer to recommend this kind of tool, in spite of the mixer, not only for a healthy nostalgia, but also and above all because the mixer with its power brings air bubbles into the preparations, and produces, for those already suffering from gastritis or colitis, further burning and air. The vegetable mill grinds the compounds without creating air bubbles in the food and this is a method that we recommend especially for those with small children. And also because in this way the consistency of a few pieces of vegetables will remain intact in the mouth.
But let’s go back to our recipe. Once the vegetables have been pureed, place the cream again to heat in the pan to dry the excess water and insert our strips of sage. We drain the pasta and proceed to a delicate creaming.
The result is surprising and extraordinary for the throat and eyes. Warm colors of the pumpkin that incorporate the cold ones of sage and courgette and that are so reminiscent of spring and send away the nostalgia of these long and winter months.
#enjoy your meal