Dinner Lunch

Pasta Salad Buddha Bowl with Pistachios, Peanuts & Dried Figs

Name: Pasta Salad Buddha Bowl with Pistachios, Peanuts & Dried Figs
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 70 g whole wheat pasta; 120 g spinach leaves; ½ butternut squash, cubed; 30 g pistachios; 30 g peanuts; 3 dried figs; 2 tbsp. olive oil; pinch of salt; pinch of black pepper

superintendente 13 de August de 2021 0 Comments

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Pasta Salad Buddha Bowl with Pistachios, Peanuts & Dried Figs

Autor: superintendente Método de cocción: Healthy Cocina: INC Cursos: Dinner, Lunch Claves de receta: D Dried Fig P Peanuts P Pistachio

Tiempo de preparación 20 min Tiempo total 20 mins

Porciones: 1

Ingredients

Servings

70 g whole wheat pasta
120 g spinach leaves
½ butternut squash, cubed
30 g pistachios
30 g peanuts
3 dried figs
2 tbsp. olive oil
pinch of salt
pinch of black pepper

Instructions

1) Preheat the oven to 180ºC (350 F).
2) Cut the butternut squash into cubes, place them on an oven tray and toss with the olive oil, salt and pepper. Bake for 1 hour.
3) Meanwhile, boil and drain the pasta.
4) Wash the spinach leaves and wilt them down in a frying pan with a little olive oil.
5) Chop the dried figs and shell the pistachios and peanuts.
6) Finally, mix together the pasta, spinach and butternut squash.
7) Add the pistachios, peanuts and dried figs along with the dressing (olive oil, salt and black pepper) on top.