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Easy Peasy Pumpkin and Sage Girasoli

Easy Peasy Pumpkin and Sage Girasoli

with Creamy Pesto Sauce, Peas and Mushrooms

Lily StevensUpdated on May 01, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

763 kcal

Protein

:

17.2g protein

Total

:

10 minutes

Difficulty

:

Easy

Veggie

Allergens:

Egg
Milk
Wheat
Cereals containing gluten
Nuts
Cashew nuts
Fish
Cashew nuts
Crustaceans
Hazelnuts
Soya
Celery
Molluscs
Nuts
Walnuts
Mustard
Pistachio nuts
Almonds
May contain traces of allergens
Peanut

Super speedy, this Easy Peasy Pumpkin and Sage Girasoli takes only 15 minutes to make. The creamy filling of the girasoli pairs perfectly with the pesto sauce for an elevated version of the classic pesto pasta.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

300 grams

Pumpkin and Sage Girasoli

(Contains: Egg, Milk, Wheat, Cereals containing gluten May contain traces of: Fish, Cashew nuts, Crustaceans, Hazelnuts, Soya, Celery, Molluscs, Nuts, Walnuts, Mustard, Pistachio nuts, Almonds)

120 grams

Sliced Mushrooms

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

120 grams

Peas

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3194 kJ

Energy (kcal)763 kcal

Fat50.1 g

of which saturates22.7 g

Carbohydrate61.2 g

of which sugars14.7 g

Dietary Fibre8.4 g

Protein17.2 g

Salt3.1 g

Potassium226.8 mg

Calcium1.8 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Kettle

•Pan

Instructions

Girasoli Time

1

Boil a full kettle.
Pour the boiled water into a saucepan with ½ tsp salt.
Boil the girasoli, 3-5 mins.
Once cooked, drain. Drizzle with oil and gently stir to prevent it from sticking.

Sauce Time

2

Meanwhile, heat a drizzle of oil in a frying pan on high heat.
Fry the mushrooms, 5-6 mins. Season with salt and pepper.
Stir through the creme fraiche, veg stock paste, pesto, peas and water (see pantry). Simmer, 1-2 mins.

Bring Together

3

Add the girasoli to the pesto sauce. Stir gently to combine.
Taste and season with salt and pepper if needed.
Add a splash of water if it's too thick.

Dinner's Ready!

4

Serve the pasta in bowls.

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