Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g 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
Method
- 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.
- Low carb
- Low sodium
- Low sugar
Nutrition
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
Notes
Tip: Use a vegetable peeler to cut pumpkin into ribbons.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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