Creamy pumpkin pasta for 4 person
Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients for Creamy pumpkin pasta
- 375g Barilla Fettuccine
- 1 tablespoon olive oil
- 20g butter
- 3 garlic cloves, crushed
- 1/2 cup roughly chopped walnuts
- 500g butternut pumpkin, cut into 12cm-long ribbons (see tip)
- 300ml pure cream
- 2 tablespoons finely grated parmesan (or vegetarian hard cheese)
- 60g baby spinach
Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
Step 2Meanwhile, heat oil and butter in a large, deep frying pan over medium heat. Add garlic and walnuts. Cook, stirring, for 1 minute or until fragrant. Add pumpkin. Cook, stirring occasionally, for 2 minutes or until pumpkin is tender. Add cream and parmesan. Cook for 1 to 2 minutes or until heated through. Add spinach and pasta to pumpkin mixture. Season with salt and pepper. Toss to combine. Serve.
Creamy pumpkin pasta, How to Make
Tip: Use a vegetable peeler to cut pumpkin into ribbons.
Additional information for Creamy pumpkin pasta
Preparation: 0:10 Minutes, Cooking: 0:10 Minutes, Serving: 4 Person, Level:
3538 kj Energy, 50g Fat Total, 22g Saturated Fat, 7g Fibre, 19g Protein, 91mg Cholesterol, 118.91mg Sodium, 9g Carbs (sugar), 77g Carbs (total),
All nutrition values are per serve
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