Pasta with Pumpkin Sausage and Asparagus

by Fengyi Painting

4.8 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The asparagus is crisp and refreshing, the pumpkin has a sweet fragrance, the sausage is soft and tender, and the pasta tastes great!
The Oliviera Angel Pasta imported from Italy has the characteristics of high density, high protein and high gluten content, and contains a large amount of carbohydrates that are not easily decomposed. This pasta is relatively thin and only needs to be cooked for 3 to 4 minutes, which is greatly shortened. After cooking time, Q bombs are smooth and chewy! "

Pasta with Pumpkin Sausage and Asparagus

1. Prepare the ingredients you need.

2. Slice the sausage, peel the pumpkin and cut into thin slices.

3. Wash the asparagus and cut diagonally, and chop the garlic into minced garlic.

4. Pour an appropriate amount of water into the pot and boil, add the asparagus, add a little salt and cook for about 1 minute, remove and set aside.

5. Pour appropriate amount of water into the pot and boil, add Olivilan Angel series pasta, add 2 grams of salt and a few drops of olive oil to boil.

6. Cook for about 3 to 4 minutes until cooked, remove and set aside.

7. Turn on the fire, pour cooking oil into the pot, add garlic and sauté until fragrant, then add pumpkin, stir fry, and add butter.

8. Pour in a small bowl of water and cook the pumpkin over a medium-to-low heat.

9. After the pumpkin is boiled, use a wooden spatula to press and mash it into a puree while stirring.

10. Add the cooked pasta and stir-fry evenly.

11. Add sausage and asparagus, stir fry, and season with salt.

12. After serving, sprinkle some black pepper.

13. Finished picture.

14. Finished picture.

15. Finished picture.

Tips:

Don't cut the pumpkin too big, cut it thinly and ripen quickly.

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