Creamy pumpkin pasta

Creamy pumpkin pasta


Creamy pumpkin pasta will keep you warm in the cooler months, and its ready in a flash!

The ingredient of Creamy pumpkin pasta

  1. 375g fettuccine
  2. 1 tablespoon olive oil
  3. 20g butter
  4. 3 garlic cloves, crushed
  5. 1/2 cup roughly chopped walnuts
  6. 500g butternut pumpkin, cut into 12cm-long ribbons (see tip)
  7. 300ml pure cream
  8. 2 tablespoons finely grated parmesan (or vegetarian hard cheese)
  9. 60g baby spinach

The instruction how to make Creamy pumpkin pasta

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

Nutritions of Creamy pumpkin pasta

calories: 845.582 calories
calories: 50 grams fat
calories: 22 grams saturated fat
calories: 77 grams carbohydrates
calories: 9 grams sugar
calories: 19 grams protein
calories: 91 milligrams cholesterol
calories: 118.91 milligrams sodium
calories: NutritionInformation

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