Creamy pumpkin pasta by Claire Brookman

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
  • Creamy pumpkin pasta, How to Make

    • Step 1
      Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.
    • Step 2
      Meanwhile, 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.

    Notes:
    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:

    Nutrition Info:

    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

    This Creamy pumpkin pasta published first on: Super Food Ideas, Images by: Ben Dearnley

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