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Penne with squash and rocket
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 687
  • Fat about 25g
  • Carbohydrates about 97g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 kg squash (e.g. hokaido), cut into approx. 1 cm cubes
  • 1 red chilli pepper, deseeded, finely chopped
  • 2 tbsp pumpkin seeds, coarsely chopped
  • 0.5 tbsp rosemary, finely chopped
  • 1 tsp salt
  • a little pepper
  • 400 g pasta (e.g. tagliatelle)
  • 150 g burrata, torn into pieces
  • 50 g rocket, roughly chopped
  • salted water, boiling
  • 2 tbsp olive oil
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the upper half of an oven preheated to 200°C. Remove.
Cook the pasta in salted water until al dente, set aside approx. 150 ml of the cooking water. Drain the pasta and return to the pan. Mix in the squash, reserved cooking water, rocket, burrata and oil, season.